Name: Coconut fruit cakes with butter icing
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 250 gram butter, at room temperature; 1 1/3 cup caster sugar; 4 eggs; 1 1/4 cup self-raising flour; 1 1/3 cup plain flour; 2/3 cup coconut milk; 100 gram ginger, finely chopped; 100 gram cherries, quartered; 200 gram finely chopped pineapple; Butter icing; 180 gram butter, at room temperature; 2 cup icing sugar; 2 tablespoon milk; toasted shredded coconut, to serve

Coconut fruit cakes with butter icing

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Makes 12 Item

Prep

Cook

40M

Total

45M

Ingredients

250 gram butter, at room temperature

1 1/3 cup caster sugar

4 eggs

1 1/4 cup self-raising flour

1 1/3 cup plain flour

2/3 cup coconut milk

100 gram ginger, finely chopped

100 gram cherries, quartered

200 gram finely chopped pineapple

Butter icing

180 gram butter, at room temperature

2 cup icing sugar

2 tablespoon milk

toasted shredded coconut, to serve

Method

Coconut fruit cakes with butter icing

1.Preheat oven to 160°C/140°C fan forced. Grease 2 x 6-hole (3/4-cup) texas muffin trays.

2.Using an electric mixer, beat butter and sugar in a large bowl until light and creamy. Beat in eggs, one by one, until combined. Stir in sifted flours and coconut milk until combined. Stir in ginger, cherries and pineapple.

3.Spoon mixture into prepared holes; smooth surface. Bake for 35-40 minutes or until a skewer inserted at centre comes out clean. Remove from oven; cool in trays.

4.Make Butter Icing using method below.

Butter icing

5.Using an electric mixer, beat butter in a small bowl until light and fluffy. Beat in sugar and milk until pale and creamy. Using a 1cm star nozzle, pipe icing onto tops of cakes to cover. Top with toasted coconut.

Replace coconut milk with 2/3 cup milk and 1 teaspoon coconut essence.
Note

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Ingredients

Method

Coconut fruit cakes with butter icing

Butter icing

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