Name: Coconut and passionfruit butterfly cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 cup self-raising flour sifted; 3/4 cup desiccated coconut; 1/2 cup caster sugar; 2 300 ml cartons thickened cream; 2 beaten eggs; pulp of 2 passionfruit; 1/4 cup milk; 1 teaspoon vanilla essence; icing sugar, for dusting; silver cashous (or edible sparkles) if liked, to serve

Ingredients

2 cup self-raising flour sifted

3/4 cup desiccated coconut

1/2 cup caster sugar

2 300 ml cartons thickened cream

2 beaten eggs

pulp of 2 passionfruit

1/4 cup milk

1 teaspoon vanilla essence

icing sugar, for dusting

silver cashous (or edible sparkles) if liked, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan forced) Lightly grease or line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, combine flour, coconut and sugar. Add 1 carton cream, beaten eggs, passionfruit, milk and vanilla. Mix gently with a spatula until well combined.

3.Spoon mixture into cases until two-thirds full. Bake 15-20 minutes, until cooked when tested. Transfer to a wire rack to cool completely.

4.To prepare butterflies, cut the top from each patty cake, indenting slightly. Cut this piece of cake in half to form wings.

5.Spoon a large dollop of remaining whipped cream (see notes) into each recess. Insert cake “wings” into this. Dust liberally with icing sugar. Sprinkle with silver cashous, if liked.

A little cooled melted chocolate (white or milk) could be whisked into the cream. Melt 50g with 1/4 cup cream and cool. Slowly add remaining cream and beat to firm peaks. These cakes are best stored in an airtight container in the fridge.
Note

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Ingredients

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