Ingredients

• 125 g unsalted butter softened
• 1/2 cup coconut sugar
• 3 eggs
• 1 cup wholemeal self-raising flour
• 1/2 cup desiccated coconut
• 400 ml coconut milk
• 1 1/4 cup frozen raspberries
• 2 tbs shredded coconut toasted

Method

1. Preheat oven to 200C (180C fan-forced). Line a 12-hole muffin tin with cupcake papers.
2. Beat together butter and coconut sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Stir through flour and coconut.
3. Carefully open can of coconut milk without shaking it. Spoon off cream and set aside. Add 3/4 cup remaining coconut milk to batter and stir to combine. Fold through 3/4 cup raspberries.
4. Divide mixture evenly between muffin holes. Bake for 18-20 minutes until top of cupcake springs back when pressed. Allow to cool.
5. Meanwhile, to make raspberry coconut cream, whisk together reserved coconut cream with remaining 1/2 cup raspberries.
6. Serve cupcakes with a dollop of raspberry coconut cream and a sprinkling of toasted shredded coconut.

Notes

Try a self-raising gluten-free cake mix if you’re avoiding flour or use Coconut flour.