Where has Summer gone?… less rain and more sun please! So on that note I shall resign to the kitchen – a little baking is perfect on a dull day to bring some sunshine in the form of a sweet treat! I think we will all agree – few will resist the temptation of freshly baked cake!!
If you love lemon and coconut then these delicious buns will be right up your street! Packed full of coconut and not too sweet with zesty lemon and the addition of tangy raspberries. Finished with a lemon drizzle. What’s not to love and perfect with your favourite cup of tea!
This particular recipe is from a very talented food blogger which I love – The Sentient Baker she calls it ‘Sunshine cake’. I have adapted it slightly and decided to try it in large cupcake cases (I just wanted an excuse to use them!) and omitted the drizzle icing – its a personal choice. Whilst these look good, I think next time I would use a tray bake tin – its definitely much easier to soak the cake with syrup on a flatter surface! I guess that’s the joy of baking it’s trial and error and what works best for you.
Lemon |Coconut |Raspberry Little Buns
115g olive oil
100g caster sugar
115g white self-raising flour
1 tsp vanilla extract
80g desiccated coconut
3 lemons,finely grated zest
100g fresh raspberries
for the soaking syrup
juice 1 lemon
Line a rectangular baking tin with baking paper (approximately 35cmx25cm). Preheat the oven to 200°C/180°C Fan.
In a large bowl combine the oil, sugar, coconut, vanilla and eggs, beat together until smooth. Add the flour and stir until combined.
Pour the batter into the pre-prepared tin and distribute the raspberries evenly into the batter.
Bake for 20-25 minutes until lightly golden or until an inserted cocktail stick comes out clean.
Meanwhile prepare the syrup; add the lemon juice and sugar to a small pan and bring to a simmer over a medium heat. Allow the mixture to reduce by approximately half. Do not allow it to boil. Set to one side.
Whilst the cake is still warm, use a cocktail stick to make small holes all over the surface, this way the syrup will be better absorbed.
Use a tablespoon to pour the syrup evenly over the cake, until the top of the cake is moist and sticky.
If you fancy a little weekend baking – then these sweet but tangy buns are definitely a hit!! Perfect to perk up a dull, rainy summers day and add a touch of sunshine! Enjoy baking and as always I would love to hear any thoughts or comments.