The Professional Cinderella

Frou Frou Cakes are such a tasty little treat: fluffy coconut cakes with pockets of tart raspberry all wrapped up in cream cheese frosting. They were first made for me by a student over 10 years ago now, and every time I have made them since, it’s to rave reviews.

I’ve shared Frou Frou Cakes on the blog before, but I get so many requests for the recipe after every time I make them that I decided it was worth sharing again. Enjoy!

Frou Frou Cakes

Recipe by Women’s Weekly

125g unsalted butter, softened

220g caster sugar

3 eggs

75g plain flour

35g self-raising flour

40g desiccated coconut

80g sour cream

155g frozen raspberries

1 cup moist coconut flakes, toasted

60g unsalted butter, softened

155g cream cheese

2tsp coconut extract

480g icing sugar

Sugar flowers, for decorating

1. Preheat oven to 180C. Grease a 12 hole muffin pan.
2. Beat butter and sugar in a bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition.
3. Stir in sifted flours, desiccated coconut and sour cream. Gently fold in frozen raspberries. Spoon into prepared pan, smooth surface.
4. Bake cakes about 40mins. Remove from oven, stand in tin for 5mins, then turn onto a wire rack and cool completely.
5. Make the frosting by beating butter and cream cheese until light and fluffy. Add coconut extract and icing sugar, one cup at a time, beating until well combined.
6. Spread icing on tops and sides of cakes. Carefully roll in toasted coconut flakes. Top with sugared flowers, or a fresh raspberry.

Heidi xx