Tuesday, 24 April 2018 20:10


Frou-frou: Make this delicious & visually stunning cake with the 'made in heaven' taste combination of raspberry & coconut.  

The word 'frou-frou' orignates from French around 1730s & is meant to represent the sound of the rusting silk. 



125g butter, softened                 220g caster sugar                   

     3 eggs                                     75g plain flour                           

 35g self-raising flour                40g desiccated coconut      

 80g sour cream                        150g frozen raspberries

Cream cheese frosting

60g butter, softened                    160g cream cheese                

2 tsp coconut essence                 480g icing sugar


50g toasted coconut flakes        Fresh raspberries


Preheated oven at 180C/160 C fan assisted.

Lined 12-hole standard muffin tray or 6 holes large


  1. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy
  2. Stir in the sifted flours, coconut, cream and frozen raspberries and divide the mixture into the case cases
  3. Bake the large cakes about 50 minutes and the smaller cakes approximately 40 minutes and leave to cool
  4. Make the cream cheese frosting by beating the butter, cheese and coconut essence together with an electric mixer until light and fluffy. Gradually add the sifted icing sugar
  5. Remove the cakes from the cases and spread the cakes with frosting
  6. Cover the sides of the cakes with the toasted flakes and top with a raspberry
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