110g (4oz) butter, softened
110g (4oz) unrefined caster sugar
110g (4oz) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons of cream of tartar
2 medium eggs
2 tablespoons slightly warm water
50g (2oz) desiccated coconut
Prepare the oven by preheating to 160 degrees Celsius.
You will need a 12 cup muffin tin lined with paper muffin cases.
Mix yeast with the flour.
In a bowl, mix the mix the sugar and flour into a sticky and liquid mixture. Carefully drizzle down the mix of yeast and flour. Then add the eggs and the remaining flour. Whisk while slowly pour lukewarm water. Finally add coconut. Keep whisking until the mixture is consistent and. Be mindful of the mixture stuck to the sides of the machine. Scrape it off the walls ever now and then.
Take 12 paper cases and pour mixture into them using a small sized spoon.
Places the cases inside the tray for a quarter of an hour to 20 minute. If they have risen to a golden shine earlier, then take them out and let cool off on a wire rack.
Putting the cakes together
Once the cakes are cool slice the tops off and put to one side: a grapefruit knife is ideal for this – there’s no need to excavate too deeply. Create a hole for the jam to fit inside. Keep a lid steady on top of the cake. Sieve some icing sugar over the top as the finishing touch a little bit before you’re ready to get the munching started.
Pairs Well With
These little cakes are easy to make, look jolly and taste delicious. The moist, light coconut sponge and subtly fragrant and sweet raspberry jam are perfect partners. A food processor is ideal for whipping up the sponge mixture. Perfect with a pot of your favorite tea.