Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

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(33 ratings)


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Cooking time

Prep: 25 mins Cook: 20 mins

Skill level



Makes 12-15

Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

Nutrition and extra info

  • Freeze un-iced
Nutrition info

Nutrition per cupcake (12)

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  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter, softened
  • ½ tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk
  • 140g raspberries, fresh or frozen

For the frosting

  • 280g icing sugar
  • 85g butter, softened
  • 4 tbsp raspberry coulis, from a bottle or fresh
  • a little desiccated or shredded coconut, to decorate

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  1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
  2. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
  3. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Recipe from Good Food magazine, June 2012

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Show comments
poptherapy's picture

I just made these and they're so delicious!! They're really easy to make - I had a batch in the oven in about 5 mins!!!
I put some photos on my blog if anyone would like to see.
I also tried making the buttercream but used fresh raspberries instead and it was delicious - I didn't ice the whole batch though as I find buttercream a bit too sugary. Great recipe though!! I just needed to bake for a bit longer than the recipe suggested, otherwise great

hibsnura's picture
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these cupcakes are awesome! Added raspberry jam on top and a little bit of desiccated coconut to decorate- a brilliant alternative to the frosting. Even my status as a newbie baker didn't ruin these! :P

sophcuss's picture

Could I use fresh/frozen strawberries instead of raspberries for the mixture? Has anyone tried this?

helenapotter17's picture

Very lovely cupcakes, I used cranberries instead of raspberries and they turned out delicious!

CailinLondon's picture
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Cupcakes were very tasty. I wasn't as keen on the buttercream, so after icing half the cakes in buttercream I switched to an icing sugar / water mix for the remainder. Great way to use up frozen raspberries.

glasgow's picture

Really lovely and so easy to make. Didn't even bother with the icing.

mamaminou's picture

Wonderful flavour and the cupcakes stayed moist...well until the next day when there weren't any left! Agree with previous reviewers about the extra cooking time when using frozen berries and also the frosting which was far too sweet and runny. Will be using a different frosting next time, not that they need it, as the cupcakes are delicious on their own. This recipe is a keeper.

eilianne's picture

Completely scrummy! Made my own coulis from the rest of the frozen raspberries in the 350g pack I bought. The tangy icing works so well with the fluffy sweet cupcakes :-) Think ill keep using this recipe and sway in lots of different flavours... like cherry and chocolate, and lemon and coconut... cant wait to start experimenting!

passw0rd's picture

Absolutely delicious cakes. Everyone who ate one loved them. Really easy to make. Used frozen raspberries.

thegremlins's picture

I made these today but added a sprinkle of icing sugar to mix and was so pleased to know there's a recipe using frozen raspberries. I needed to cook an extra 5 minutes but they turned out great. I didn't bother icing/frosting them as they were lovely and sufficient as they were.

megs4790's picture

these were easy to make and delicious! so much better than boring sponge cupcakes with a bit of icing on top! went down well with friends i gave them to aswell, all gone in two days..

treetophouse's picture

ps. also, made it with gluten-free flour and it works just fine!

treetophouse's picture

I made these to take to a study group. I got 18 average sized fairy-cake cases full from the mixture - which was delicious! The coconut and fruit goes beautifully together and the cake is moist but not soggy. I used mixed frozen berries to make the coulis as I only had enough fresh raspberries for the mixture. It's a gorgeous deep pink colour - who needs food colouring?!

shadyshandy's picture

Have just made these as a treat for my husbands birthday. Couldn't resist taste testing one and they are delish !! I used frozen raspberries and decided to just use a vanilla flavoured butter cream for the top, sprinkled with some coconut. Will certainly be making these again.

Mr.W's picture

6 minutes. That's how long the batch I made lasted at work before they were all gone. All I heard in the office was "mmmmmmm" and for a few minutes everyone was silent in there own little cake world. These cakes are amazing. Follow the recipe exactly and you won't go wrong. They are addictive. And pink. Pre-warn your diet classes.

philliewillie's picture
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made these and tasted wonderful, only problem i had was my icing was too thin, but they all went!

sarahlnjames's picture
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Absolutely delicious!
I used frozen raspberries and kept a few to make a coulis to add to the icing.

andreamyatt's picture
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Gorgeous! I love raspberries and I loved making these cakes and eating them of course! yum yum yum

mihaelapaunescu's picture

Made this recipe today and it was great! Easy to make and delicious. One thing though: the frosting was too sweet for my taste so next time I will reduce the quantity of icing sugar in the frosting.

guavapucca's picture
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Very lovely. 1st batch I made, I made using my own made raspberry coulis in the frosting which went down a treat. I'm not a massive frosting fan so skipped the frosting in my 2nd batch, still scrumptious but the frosting definitely pulls it together.