Chocolate, coconut and raspberry buns

    35 min

    Really moist and totally addictive! My hubby and son love these straight from the oven, but remember to keep some aside for you!

    2 people made this

    Makes: 12 

    • 140g butter, softened
    • 140g caster sugar
    • 2 large eggs
    • 140g self-raising flour
    • 35g cocoa powder
    • 60g desiccated coconut
    • 4 to 5 tablespoons milk
    • 150g raspberries

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Pre-heat oven to 190 C / Gas 5. Line a 12-hole muffin tin with paper cases.
    2. Mix the sugar and butter together until light and fluffy.
    3. Beat the eggs and add a little bit at a time to the sugar and butter. Add some flour if it starts to curdle.
    4. Add the rest of the flour, cocoa powder and desiccated coconut, and mix well.
    5. Stir in milk until a soft dropping consistency is reached. Add raspberries and fold in gently.
    6. Divide mixture equally into muffin cases and pop into the middle of the oven for about 20 minutes.

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