Recipe

Coconut fruit cakes with butter icing

Sep 30, 2011 2:00pm
  • 5 mins preparation
  • 40 mins cooking
  • Makes 12 Item
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Ingredients

Coconut fruit cakes with butter icing
  • 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
黄油糖衣
  • 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.
黄油糖衣
  • 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.

Notes

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

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