Coconut and raspberry cakes

I love baking with coconut - it's an ingredient I always have in my pantry. I had other plans for the coconut used in these adorable little cakes, but when I saw them on the magazine I could not resist. The cakes tasted great and were super tender, and it was also an opportunity to use the mini Bundt pans I hadn't used in ages; while unmolding the cakes I remembered why: it is always so difficult to remove them from the pans! Luckily the raspberry glaze covered some of the damaged parts, and it was so delicious I want to make it again to serve with vanilla ice cream or panna cotta.

Coconut and raspberry cakes
from Dish

Cakes:
280g unsalted butter, room temperature
280g granulated sugar
5 eggs
1 teaspoon vanilla extract
200g all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (100g) unsweetened flaked coconut
½ cup (120ml) whole milk, room temperature
finely grated zest of 1 lemon
about 2 ½ cups frozen raspberries

Raspberry glaze:
200g frozen raspberries
200g raspberry jam
½ cup (120ml) water
2 teaspoons icing sugar

Preheat the oven to 180°C/350°F. Generously brush eight 200ml capacity mini Bundt pans with melted butter.
In the large bowl of an electric mixer, beat the butter and sugar together until light and creamy. Beat in the eggs, one at a time, followed by the vanilla. Scrape the sides of the bowl. Sift the flour, baking powder, baking soda and salt over the mixture, add the coconut and fold the ingredients in along with the milk and lemon zest.
Fill the cake pans halfway full. Top with 5 raspberries, then spoon over the remaining batter. Top with 4 raspberries. Bake the cakes for about 30 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool over a wire rack for 15 minutes then carefully unmold onto the rack. Cool completely.
Make the glaze: put the raspberries, jam and water in a small saucepan over medium heat and stir to combine. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring often, until the mixture is thick and reduced. Remove from the heat and tip into a fine sieve over a medium bowl, using the back of the spoon to press the mixture until only the seeds remain in the sieve. Discard the solids. Add the icing sugar to the glaze, mix to combine, let cool then refrigerate for at least 30 minutes.
Spoon the glaze over the cakes and serve.

Makes 8 – I halved the cake recipe above, used 1-cup capacity mini Bundt pans and got 4 cakes; ¼ of the glaze recipe was enough to glaze all the 4 cakes