Mrs Simkins’ Coconut Hats
Posted: March 15, 2013
These little cakes are easy to make, look jolly and taste delicious. The moist, light coconut sponge and subtly fragrant and sweet raspberry jam are perfect partners. A food processor is ideal for whipping up the sponge mixture. Perfect with a pot of your favourite Clipper tea.
- 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 medium eggs
- 2 tablespoons slightly warm water
- 50g (2oz) desiccated coconut
- Preheat oven to 160C (fan ovens) or equivalent
- You will need a 12 cup muffin tin lined with paper muffin cases
- Add the raising agents to the weighed flour.
- Whiz the butter and sugar together until combined and fluffy. Carefully sieve in some of the flour and raising agents and add the eggs. Add the rest of the flour. Whiz briefly and add the warm water. Whiz again and add the coconut. Whiz until everything is smoothly mixed together. You may need to stop the machine a couple of times and scrape the mixture down from the sides.
- 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.
Assembling the cakes
Once the cakes are cool slice the tops off and put to one side: a grapefruit knife is ideal for this – there’s no need to excavate too deeply. Spoon a little jam into the hollow. Balance the ‘lid’ on top of each cake. Just before you want to eat them, sieve some icing sugar over the top as the finishing touch.