Ingredients

125 g butter, softened 1 cup caster sugar 3 eggs 1/2 cup plain flour 1/4 cup self-raising flour 1/2 cup coconut, dessicated 1/3 cup sour cream 150 g raspberries (I use frozen ones) 60 g butter 160 g cream cheese, soft 2 teaspoons coconut essence 3 cups icing sugar

Description

Preheat The Oven To 180°C (160°C Fan Forced) Line A 12 Cup Standard Muffin Tin With Papers And Set Aside. In A Large Bowl Beat The Butter And Sugar Together Until Fluffy. Add The Eggs One At A Time And Beat Well. Add The Sour Cream. In Another Bowl Mix

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