Coconut Pyramids
A blast from the past. A bit of retro baking. Why did these fall out of fashion they are so simple and absolutely delicious
Time: Less than an hour
Serves: 6
INGREDIENTS
65g Salted butter - softened
65g Caster sugar
1 Large egg
70g Self raising flour
20g Desiccated coconut plus extra for coating the pyramids
35g Full fat Greek style yoghurt
1 tsp Vanilla extract
3 tbs Seedless raspberry jam
Glace cherries – halved (optional)
6 hole deep muffin tin or individual dariole moulds – greased
METHOD
Preheat the oven to 160C Fan/180C Conventional
Lightly cream the butter to ensure smooth. Add the sugar, egg, self-raising flour, coconut, yoghurt and vanilla and beat until just combined.
Divide mixture between 6 muffin moulds and bake in a preheated oven for 15 – 20 minutes until a toothpick inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes then remove and put upside down onto a cooling rack.
Place the seedless raspberry jam into a small saucepan with 2 tbs of water. Heat gently, stirring all the time, until the jam is smooth and bubbling.
Brush the sides and top of the cakes with the hot jam and roll in desiccated coconut. Use a little of the jam to stick a halved cherry on the top.