Iron Chef Shellie

Frou Frou

“A cute little cake idea to spoil your Mum this Mother's Day. Coconut, raspberry and cream cheese will definitely earn you brownie points!”

Frou Frou - Feature Image
Frou Frou

Frou Frou

Mother’s Day is on Sunday, and if you are like me, you haven’t actually bought anything yet! (Sorry Mum if you are reading this!)

If you are wanting to make something with love this Mother’s Day, these lovely little cakes are just the thing. Coconut cakes with raspberries, all dressed up in cream cheese and toasted flaked coconut.

They are the perfect addition to your Mother’s Day afternoon tea, or a cheeky little dessert after lunch. 

Good news is, you can make them the day before and keep them in the fridge until about half an hour before serving. 

What are you doing to celebrate Mother’s Day? 

Frou Frou
For The Cake
  1. 125 g butter softened
  2. 1 cup (220g) caster sugar
  3. 3 eggs
  4. 1/2 cup (75g) plain flour
  5. 1/4 cup (35g) self raising flour
  6. 1/2 cup (40g) dessicated coconut
  7. 1/3 (80g) sour cream
  8. 150g frozen raspberries
Cream Cheese Frosting
  1. 60g butter softened
  2. 160g cream cheese softened
  3. 2 tsp coconut essence
  4. 3 cups (480g) icing sugar
To Decorate
  1. 1 cup (50g) flaked coconut, toasted
  2. 15 fresh raspberries halved
  1. Preheat oven to moderate 180degrees/160 fan forced. Line a 12 hole standard muffin pan with paper cases.
  2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
  3. Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface.
  4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
  5. Make cream cheese frosting; beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar.
  6. Remove cakes cases from cake, spread cake sides with frosting.
  7. Roll sides in coconut and then spread frosting on top surface and top with raspberries
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Frou Frou

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6 comments on “Frou Frou
  1. Maureen | Orgasmic Chef - May 6, 2015 at 5:39 pm

    That little cake is a beauty. I think I must make it for myself. I’m a mother and I don’t have one any more. :)

  2. Bev - May 7, 2015 at 12:25 am

    Wonder if this quantity would be enough for one larger cake-say 20 cm?
    It sounds lovely.

  3. Sara | Belly Rumbles - May 7, 2015 at 3:28 pm

    They look so delightful! I would be quite happy to receive some of these for Mothers Day.

  4. Sarah - May 10, 2015 at 10:56 am

    So pretty! And I love all of those flavours – raspberries, coconut, cream cheese! Yum!

  5. Debs - May 21, 2015 at 5:15 am

    Absolutely beautiful Shellie! These look like exactly what my Mamma would want!

  6. Gourmet Getaways - May 28, 2015 at 5:41 pm

    Such nice pretty cakes not just for mums but for everyone. Love the combination of flavours, especially the coconut. Thanks, Shellie!!

    Julie & Alesah
    Gourmet Getaways xx


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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