Photos by Ana Cuba
Anna Jones’s Coconut & Raspberry Cakes: A Modern Cook’s Year Treat
Get ready to bake your way to bliss with these 12 little cakes that promise to be the stars of any gathering!
Ingredients for Your Little Cakes of Joy
- 1 x 400g tin of coconut milk
- 200g softened, unsalted butter (plus a bit more for that greasing fun)
- 150g coconut sugar or the sweet whispers of light brown sugar
- 4 medium organic eggs, the golden treasures
- 1 teaspoon of vanilla extract, because what’s life without vanilla?
- A pinch of flaky sea salt, the essence of the ocean
- The zest of 1 unwaxed lemon, for that citrusy sun-kissed flavor
- 150g white spelt flour, the foundation
- 175g ground almonds, the secret to the nutty embrace
- 2 teaspoons baking powder, the rise to the occasion
- 150g raspberries, the ruby jewels
- 2 tablespoons set honey, nature’s nectar
- A handful of coconut flakes, toasted to perfection
Let’s Get Baking!
Step 1: Chill the Coconut Milk Pop that tin of coconut milk into the freezer for a quick 20-minute chill session. It’s like a mini spa for your coconut milk!
Step 2: Prep and Preheat While the coconut milk is chilling, preheat your oven to a toasty 200 °C and butter up a 12-hole muffin tin like it’s going out of style.
Step 3: The Mixing Magic Cream the butter and sugar until it’s fluffier than a cloud. Then, welcome the eggs one at a time, each with its own little mixing party.
Step 4: The Flavor Fiesta Throw in the vanilla, a pinch of sea salt, and the lemon zest for that zing! Now, let’s get the flour, almonds, and baking powder into the mix, along with a splash of the watery coconut milk from your chilled tin.
Step 5: Raspberry Rendezvous Fold in the raspberries with love and spoon the batter into the muffin tin. These little dollops are ready for their oven adventure!
Step 6: Bake and Cool Bake these beauties for 25 minutes until they’re golden and glorious. Then, let them cool and dream about the icing to come.
Step 7: Icing on the Cake Whisk the set coconut cream and honey until it’s as smooth as a jazz tune. Chill it again, because we all need a little cool-down.
Step 8: The Grand Finale Ice your cooled cakes with the coconut cream and sprinkle them with toasted coconut flakes. It’s not just a cake; it’s a masterpiece.
Conclusion There you have it, a recipe that’s not just about making cakes, but about creating memories. Share these coconut and raspberry delights with friends and family, and watch as they come back for seconds, thirds, and maybe even fourths!
