Angel Cakes {Cakes and Bakes}

I have a thing for coconut.. Anything that has coconut in, I am all for and when I received a recipe book for my birthday I was rather chuffed there was a new recipe in there that just so happened to contain one of my favourite ingredients!



  • 90g butter {softened}
  • 110g caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 150g self-raising flour
  • 2 tablespoons milk
  • 80g desiccated coconut
  • 125ml double cream
  • 100g raspberry jam

chocolate icing

  • 15g butter
  • 80ml milk
  • 320g icing sugar
  • 25g cocoa powder



  1. Pre-heat oven to 180°C/160°C fan assisted. Line 12-hole muffin pan with paper cases
  2. Beat butter, sugar, eggs, extract, sifted flour and milk in a bowl. Mix on a low speed until all the ingredients are combined. Increase speed and beat until the mixture has changed to player colour. Spoon mixture into the paper cases; smooth surface.
  3. Bake in the oven for 20 minutes. Stand for 5 minutes; turn topside up, onto a wire rack to cool. Remove paper cases from cake.
  4. Make the chocolate icing by, melting the butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir in milk and sifted icing sugar and cocoa until the icing is of a coating consistency.
  5. Dip cakes in icing; drain of excess, toss cakes in coconut. Stand cakes on a wire rack until set.
  6. Meanwhile, beat the cream in a small bowl until firm peaks form.
  7. Cut cakes as desired and fill with jam and cream

Tip: Cakes can be kept in an airtight container in the refrigerator for up to 2 days. 


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