Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook’s Year courtesy of HarperCollins Publishers.
Makes: 12 little cakes
- 1 x 400g tin of coconut milk
- 200g softened, unsalted butter (plus extra for greasing)
- 150g coconut sugar or light brown sugar
- 4 medium organic eggs
- 1 teaspoon vanilla extract
- A pinch of flaky sea salt
- The zest of 1 unwaxed lemon
- 150g white spelt flour
- 175g ground almonds
- 2 teaspoons baking powder
- 150g raspberries
- 2 tablespoons set honey
- A handful of coconut flakes, toasted
- Put your tin of coconut milk into the freezer for 20 minutes to cool.
- Once cool, open it carefully without disturbing the contents.
- Scoop out the set cream on the top and put it back in the fridge. Set aside the watery coconut milk.
- Preheat the oven to 200 °C.
- Butter a 12-hole muffin tin.
- Beat the butter and sugar until light and fluffy, then add the eggs one by one, beating as you add in each egg.
- Add the vanilla, salt, lemon zest, flour, almonds, baking powder and 4 tablespoons of the watery coconut milk from the bottom of the tin and mix until you have a thick batter.
- Fold in the raspberries, then divide the mixture between the holes of the buttered muffin tin.
- Bake for 25 minutes, until risen and golden brown.
- To make the icing, use an electric whisk to beat the set coconut cream with the honey in a metal bowl at full pelt.
- Put it straight back into the fridge to cool.
- Allow your cakes to cool completely before generously icing them with the coconut cream and scattering them with the coconut flakes.