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Raspberry & coconut bites

  • 0:20 Prep
  • 0:35 Cook
  • Makes 16


  • 150g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1 teaspoon coconut essence
  • 2 eggs
  • 200g (1 1/3 cups) self-raising flour, sifted
  • 250g sour cream
  • 45g (1/2 cup) desiccated coconut
  • 180g (1/2 cup) raspberry jam
  • Fresh raspberries, to serve


  • 380g (2 1/2 cups) pure icing sugar
  • 2 tablespoons hot water
  • 10g unsalted butter
  • Pink food colouring, to tint


  • 1
    Preheat the oven to 180C/160C fan forced. Line a 20cm (base measurement) square pan with baking paper.
  • 2
    Use electric beaters to beat butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs and beat until combined. Slowly beat in the flour and sour cream alternately. Beat in coconut. Pour into pan. Bake for 30 minutes or until firm to touch. Set aside to cool slightly before turning out onto a wire rack to cool completely.
  • 3
    Use a large serrated knife to slice the cake in half horizontally. Spread the base with the jam. Sandwich together. Trim the edges. Cut into 16 even pieces. Place on a wire rack set over a lined tray.
  • 4
    For the icing, place the icing sugar, water and butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until the butter melts and mixture is smooth. Tint pale pink with food colouring.
  • 5
    Drizzle icing over the cake squares. Top with raspberries. Set aside to set.

Source: taste.com.au


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