Coconut Fruit Cakes With Buttercream Frosting Recipe

Name: Coconut Fruit Cakes With Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, at room temperature; 1 1/3 cups granulated sugar; 4 None eggs; 1 1/3 cups self-rising flour; 1 1/3 cups flour; 2/3 cup coconut milk; 3 oz ginger, peeled and finely chopped; 4 oz cherries, quartered; 7 oz finely chopped pineapple; None None FOR THE BUTTERCREAM FROSTING; ½ tbsp (1 1/2 sticks) butter, at room temperature; 2 cups powdered sugar; 2 tbsp milk; None None Toasted flaked coconut, to serve

Servings: persons

1 cup (2 sticks) butter, at room temperature
1 1/3 cups granulated sugar
4 None eggs
1 1/3 cups self-rising flour
1 1/3 cups flour
2/3 cup coconut milk
3 oz ginger, peeled and finely chopped
4 oz cherries, quartered
7 oz finely chopped pineapple
None None FOR THE BUTTERCREAM FROSTING
½ tbsp (1 1/2 sticks) butter, at room temperature
2 cups powdered sugar
2 tbsp milk
None None Toasted flaked coconut, to serve

1
Preheat the oven to 325u00b0F. Grease two 6-cup Texas muffin pans.
2
Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. Beat in the eggs, one by one, until combined. Stir in the sifted flours and coconut milk until combined. Stir in the ginger, cherries and pineapple. Spoon into the prepared pans, smoothing the tops.
3
Bake for 35-40 mins or until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4
Meanwhile, for the frosting, beat the butter in a medium bowl with electric mixer until light and fluffy. Beat in the powdered sugar and milk until pale and creamy. Spoon into a piping bag fitted with a 1/3 inch star tip.
5
Pipe the frosting onto the tops of the cooled cupcakes to cover. Sprinkle with toasted coconut.

1415

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (2 sticks) butter, at room temperature, 1 1/3 cups granulated sugar, 4 None eggs, 1 1/3 cups self-rising flour, and more.

Yes, Coconut Fruit Cakes With Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Fruit Cakes With Buttercream Frosting

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