Coconut raspberry cakes

Photos by Ana Cuba

Recipes by Anna Jones from The Modern Cook’s Year courtesy of HarperCollins Publishers.

Makes: 12 little cakes

Ingredients:

  • 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

DIRECTIONS:

  1. Put your tin of coconut milk into the freezer for 20 minutes to cool.
  2. Once cool, open it carefully without disturbing the contents.
  3. Scoop out the set cream on the top and put it back in the fridge. Set aside the watery coconut milk.
  4. Preheat the oven to 200 °C.
  5. Butter a 12-hole muffin tin.
  6. Beat the butter and sugar until light and fluffy, then add the eggs one by one, beating as you add in each egg.
  7. 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.
  8. Fold in the raspberries, then divide the mixture between the holes of the buttered muffin tin.
  9. Bake for 25 minutes, until risen and golden brown.
  10. To make the icing, use an electric whisk to beat the set coconut cream with the honey in a metal bowl at full pelt.
  11. Put it straight back into the fridge to cool.
  12. Allow your cakes to cool completely before generously icing them with the coconut cream and scattering them with the coconut flakes.