Delicious coconut fairy cakes

Delicious coconut fairy cakes



25 minutes to prepare

20– 25 minutes total cooking time

Makes 18 fairy cakes

  1. Preheat the oven to gas mark 4/ 180 ° C/ fan oven 160 ° C. Line 2 x 12-hole bun tins with 18 paper cake cases and set aside.
  2. Beat the butter, coconut cream and sugar together until soft and creamy. Beat in the eggs, a little at a time, then stir in the vanilla extract. Sift in the flour and add the desiccated coconut. Fold in to combine.
  3. Spoon the cake batter into the cake cases and bake for 20– 25 minutes or until the cakes are risen, golden and springy to the touch – a skewer inserted in the middle should come out clean. Cool on a wire rack.
  4. Make the cream cheese frosting. Beat the butter until it's soft and creamy and then beat in the cream cheese. Sift in the icing sugar and stir to make a thick icing. 5 Spread the icing over the fairy cakes with a palette knife so they're thickly covered and decorate with little silver balls. The cakes will keep, un-iced, in an airtight tin for 2– 3 days and the icing will keep in the fridge for the same amount of time.


  • 75g butter, softened
  • 160ml coconut cream
  • 125g caster sugar 2 eggs, beaten
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 50g desiccated coconut
  • Cream cheese frosting:
  • 75g butter, softened
  • 150g full fat cream cheese
  • 60g icing sugar, sifted
  • Silver balls, to decorate


To freeze these cakes, pop around 4 into a freezer bag and freeze for up to 3 months. Defrost overnight and either eat them un-iced, drizzled with glacé icing or topped with the cream cheese frosting.

Keep a batch of these cute cakes in your freezer and wow your friends when they come round to admire the new baby.

©Elena Cimelli. The Contented Calf Cookbook


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