Recipe Archives->Cakes->Fairy Cakes 06

 
Coconut Fairy Cakes
Makes approx. 10 fairy cakes
 
50g/2oz self raising flour
25g/1oz desiccated coconut
25g/1oz glace cherries, halved
50g/2oz margarine
50g/2oz caster sugar
1 egg, beaten
 
Preheat the oven to 190C, 375F, Gas mark 5 and place some paper
fairy cake cases on a baking tray, evenly spaced apart. Sift the
flour onto a plate and mix with the coconut.

Cream together the margarine and sugar using a wooden spoon until
the mixture is pale and fluffy. Add egg a little at a time, beating
well between each addition.

Lightly fold in half the flour and coconut with a metal spoon then
add the remaining flour and coconut and stir mix well, adding 2-3
teaspoons milk if necessary in order to make the mixture soft enough
to drop easily from the spoon.

Place 1 heaped teaspoon of the mixture in each paper case, pushing
it from spoon with knife. Smooth the tops, then decorate each bun
with a piece of cherry. Bake towards the top of the oven for 15-20
minutes, until well-risen, golden and firm to the touch. Cool on
wire racks.

Printable version: fairy-cakes06.txt.