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Frou Frou

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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