Raspberry Coconut Cakes

The ingredient of Raspberry Coconut Cakes

• 2 cups 300g self raising flour
• 3 4 cup 65g coconut
• 3 4 cup 175g caster sugar
• 60g butter melted
• 3 4 cup 185ml milk
• 2 eggs
• 120g fresh raspberries
• icing sugar to serve

The Instruction of raspberry coconut cakes

• preheat oven to 190u00b0c line 12 x 1 2 cup 125ml muffin pans with paper cases sift the flour into a large bowl stir in the coconut and sugar make a well in the centre
• combine the butter milk and eggs add to the flour mixture and use a metal spoon to stir until just combined gently fold through the raspberries
• spoon the mixture evenly into pans bake 20 25 minutes or until golden transfer to wire rack to cool completely dust with icing sugar to serve

Nutritions of Raspberry Coconut Cakes

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation