Last day of summer down under and what a day of scattered showers. I am no expert on weather but living in Sydney for more than a decade, I have observed how when seasons change from one to the next one, it is rainy during the last week of the current season until the first week of the incoming season. Or maybe just coincidence … for ten years straight?! Summer time is over in the next couple of hours as I write this post and I am thinking, my favourite fruits and berries will not be readily available anymore. I have been enjoying my stone fruits everyday, taking advantage of the fact that they are sweetest this season. Fresh berries will be invisible or very hard to find soon in fruit shops or supermarket. If you’re lucky to spot them, you are most likely to pay double or triple the price to enjoy them fresh. I know there are frozen or tinned ones available but I prefer them fresh. Raspberries, for example are way sweeter when fresh compared to the frozen ones. Of course you can use frozen ones to make this raspberry and coconut mini cakes but since they are still available and affordable, might as well use fresh raspberries.
I love the texture and taste of the toasted shredded coconut in these. There’s a nice balance of sweetness here when you mix the toasted coconut with the fresh raspberries and white chocolate. Sounds indulgent, right? Well, they are and just perfect for a rainy summer day like today.
- 2 cups plain flour
- 4 teaspoons baking powder
- 1 cup shredded coconut, toasted
- 1/2 cup caster sugar
- 60 g butter, melted
- 3/4 cup milk
- 2 eggs
- 120g fresh raspberries
- 1/2 cup white chocolate, chopped
- icing sugar, to dust
- Preheat oven to 190C degrees.
- Sift flour and baking powder together in a medium bowl.
- Stir in sugar and coconut.
- Make well in the centre.
- Whisk together in a jug the butter, milk and eggs. Add to the dry ingredients using metal spoon until just combined.
- Gently fold raspberries and chocolate into the batter.
- Line 6 holes x muffin pan ( 1 cup capacity) with baking paper (cut into squares) or paper cups.
- Divide batter among muffin holes.
- Bake in the oven for 20-25 minutes.
- Cool completely in wire rack.
- Dust with icing sugar just before serving.
These will keep for a week in an airtight container or wrap them with plastic wrap individually and freeze them. Great for morning or afternoon tea!