Recipe: Delicious coconut fairy cakes

Fairy-cakes-436

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.

GET AHEAD

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.

©Elena Cimelli. The Contented Calf Cookbook

See Elena's tips for staying healthy when breastfeeding

Find more recipes here.

Ingredients:

25 minutes to prepare

20– 25 minutes total cooking time

Makes 18 fairy cakes

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

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

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