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!


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Frou Frou
May 6, 2015

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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

Print Recipe


For The Cake

  • 125 g butter softened
  • 1 cup 220g caster sugar
  • 3 eggs
  • 1/2 cup 75g plain flour
  • 1/4 cup 35g self raising flour
  • 1/2 cup 40g dessicated coconut
  • 1/3 80g sour cream
  • 150 g frozen raspberries

Cream Cheese Frosting

  • 60 g butter softened
  • 160 g cream cheese softened
  • 2 tsp coconut essence
  • 3 cups 480g icing sugar

To Decorate

  • 1 cup 50g flaked coconut, toasted
  • 15 fresh raspberries halved


  • Preheat oven to moderate 180degrees/160 fan forced. Line a 12 hole standard muffin pan with paper cases.
  • Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
  • Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface.
  • Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
  • 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.
  • Remove cakes cases from cake, spread cake sides with frosting.
  • Roll sides in coconut and then spread frosting on top surface and top with raspberries


7 comments on “Frou Frou
  1. Maureen | Orgasmic Chef

    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. 🙂

    May 6, 2015 at 5:39 pm
  2. Bev

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

    May 7, 2015 at 12:25 am
  3. Sara | Belly Rumbles

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

    May 7, 2015 at 3:28 pm
  4. Sarah

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

    May 10, 2015 at 10:56 am
  5. Debs

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

    May 21, 2015 at 5:15 am
  6. Gourmet Getaways

    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

    May 28, 2015 at 5:41 pm
  7. Rose

    5 stars
    I make this as a big cake for my daughter in law’s birthday every year. It is so special and every loves it
    Easy to make and delicious as well as stunning to look at

    April 2, 2023 at 5:54 pm

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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