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Coconut Fairy Cakes    Veg   CD   55mins

Makes approx. 10 fairy cakes     Cold  Vegetarian   Fruit  Cupcakes  Cakes  Baked Fayre   



50g/2oz Self Raising Flour

25g/1oz Desiccated Coconut

25g/1oz Glace Cherries, halved

50g/2oz Margarine

50g/2oz Caster Sugar

1 Egg, beaten




1. 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.


2. 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.


3. 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.


4. 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.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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