Mrs Simkins’ Tropical Butterflies
Bring a balmy touch of the exotic to a weekend winter tea-time with these dreamy little cakes. The coconut frosting is slightly unusual but extremely delicious: loosen it with a spot of milk if it seems a bit stiff – or for a totally tropical taste, a little drop of coconut liqueur. The raspberry jam combines beautifully with the coconut: raspberry and coconut is a marriage made in Paradise.
Perfect with a cup of your favourite Clipper tea.
For the cakes
- 110g (4oz) butter, softened
- 110g (4oz) unrefined caster sugar
- 110g (4oz) plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons of cream of tartar
- 2 fresh eggs
- 2 tablespoons warm water
- 50g (2oz) desiccated coconut
For the coconut frosting
- 110g (4oz) softened butter
- 50g (2oz) soft cheese – use full fat for best results
- 2 x 50g sachets creamed coconut
- 2 heaped teaspoons icing sugar
Plus: raspberry jam: strain through a sieve to remove pips or use seedless
Preheat oven to 160C (fan ovens) or equivalent
You will need a 12 cup muffin tin lined with paper muffin cases
Whiz the butter and sugar together until combined and fluffy. Carefully sieve in some of the flour and add the eggs, sieve in the rest of the flour and the raising agents. Whiz briefly and add the warm water. Whiz until everything is mixed together but not over mixed. You may need to stop the machine a couple of times and scrape the mixture down from the sides.
Finally, add the desiccated coconut and whiz briefly to mix it all in evenly.
Using a dessertspoon, divide the mixture between the 12 paper cases in the muffin tin.
Bake for approximately 15-18 minutes or until risen and golden and a skewer inserted comes out clean. Transfer to a wire rack to cool.
To make the frosting
The food processor is the ideal tool to use, otherwise prepare the frosting in a bowl with a wooden spoon.
Grate the creamed coconut, using the coarsest side of your grater, onto a clean board. Set aside.
Whiz or beat the butter until soft and creamy. Whiz or beat in the soft cheese. Add the coconut and icing sugar (stir the icing sugar through a tea strainer for an even distribution) and whiz or beat to mix.
Assembling the cakes
Once the cakes are cool slice the tops off and put to one side. Spoon a little dollop of coconut frosting onto each cake and spread a little jam on top. Cut each top in half so you have two ‘wings’ and arrange on top of each cake. Just before you want to eat them, sieve some icing sugar over the top as the finishing touch.