Traditional recipes

Chocolate, coconut and raspberry buns recipe

Chocolate, coconut and raspberry buns recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Raspberry cake

Really moist and totally addictive! My hubby and son love these straight from the oven, but remember to keep some aside for you!

2 people made this

IngredientsMakes: 12

  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs
  • 140g self-raising flour
  • 35g cocoa powder
  • 60g desiccated coconut
  • 4 to 5 tablespoons milk
  • 150g raspberries

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Pre-heat oven to 190 C / Gas 5. Line a 12-hole muffin tin with paper cases.
  2. Mix the sugar and butter together until light and fluffy.
  3. Beat the eggs and add a little bit at a time to the sugar and butter. Add some flour if it starts to curdle.
  4. Add the rest of the flour, cocoa powder and desiccated coconut, and mix well.
  5. Stir in milk until a soft dropping consistency is reached. Add raspberries and fold in gently.
  6. Divide mixture equally into muffin cases and pop into the middle of the oven for about 20 minutes.

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Raspberry Muffins with White Chocolate Chips

We are muffin crazy at our house! If I’m not baking up a batch of our family favorite Brown Sugar Muffins or Cinnamon Muffins, we’re baking up something new like these Raspberry Muffins with White Chocolate Chips!

If you know me, you know my love for muffins runs strong. Back when I first started blogging, I always said that if I were to choose a topic to write a cookbook about, it would be muffins. Instead of that cookbook, though, I’m adding to my muffin collection here on the blog.

I know that sometimes muffins are pretty basic, and while the preparation of these Raspberry Muffins with White Chocolate Chips is simple, the flavor is anything but basic. Sweet, moist, with little pops of creaminess from the white chocolate chips – this is a muffin recipe you’ll definitely fall for.

I found this recipe in a big binder of recipes that I had typed out many, many years ago. And then I started making them about 6 months ago and haven’t stopped since. This one has quickly climbed into my list of favorites!


Dark Chocolate Raspberry Brownies

  • Yield: 16 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Dark Chocolate Raspberry Brownies are delicious, rich, and moist made with dark chocolate chunks, butter, raspberries, and vanilla extract.

Ingredients

  • 1 stick unsalted butter , melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 2/3 cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks
  • 1 cup raspberries , halved (about 6 ounces)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat the oven to 350 degrees and spray an 8࡮ baking dish with baking spray.

In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.

Add in the vanilla and eggs and whisk until well combined.

Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.

Whisk until just combined.

Stir in the chocolate chunks.

Pour batter into the baking dish and top with raspberries.

Bake for 20-22 minutes , don’t overbake.

Nutrition Information

Yield: 16 Servings, Amount per serving: 207 calories, Calories: 207g, Carbohydrates: 25g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 39mg, Sodium: 192mg, Potassium: 159mg, Fiber: 3g, Sugar: 16g, Vitamin A: 215g, Vitamin C: 2g, Calcium: 21g, Iron: 2g


German Chocolate Cupcakes with Raspberry Filling

Years ago, I had a job that was just down the street from a popular local bakery. As much as I would have loved to visit every day to sample one of their baked goods, I was too cheap to pay $4 for an eclair every day. But there was one thing that I couldn’t resist.

They sold several different kinds of cake by the slice. But my all-time favorite was their German chocolate cake. But their German chocolate cake wasn’t like every other German chocolate cake. There was one small thing that set it apart from any other cake that I have ever had. It had a layer of raspberry puree in-between the layers. I had never had German chocolate cake like that before, and I don’t think any other cake will ever measure up to that cake. Both my sister and I became addicted, and it was a sad, sad day when they stopped selling that cake by the slice.

This was many years ago. And I haven’t been able to get that combination out of my head since then.

If you’ve been reading my blog for awhile, you might remember a few years ago when I decided to make cupcakes for each member of my family for their birthdays. Well, this year, I decided to bring back that tradition. This month was my brother’s birthday, and he is a German chocolate fan. I immediately thought of that cake when I thought to make him German chocolate cupcakes, and I knew I had to try to re-create those flavors. I’m so glad I had that thought come to my mind, because I loved these cupcakes. The raspberry with the chocolate and the German chocolate frosting was so delicious. I hope my brother loved them as much as I did!!

I’m on the quest to find the perfect at-home, bakery style cupcake recipe. And while this cupcake recipe was delicious, it wasn’t exactly what I was looking for. While they were delicious, they were a little bit crumbly and hard to fill, and not the texture that I was looking for for that bakery style cupcake. But they were still very tasty! I’m excited to use this year and all of the birthdays ahead to try to find that perfect cupcake recipe!!


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Preparation

Step 1

Preheat oven to 325°. Butter an 8½x4½" loaf pan line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl set aside.

Step 2

Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

Step 3

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

Step 4

Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack let cake cool in pan 20 minutes before turning out.

Step 5

DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.


Tashcakes!

I haven't made a drip cake since the matcha drip cake I made in 2016 believe it or not – but since I've been house/catsitting for my parents without my usual baking equipment and had a friend's birthday coming up this week, I needed to make something that didn't need piping tips and food colouring for decoration. Hello, drip cake with fruit as natural colouring.

For decorations I made raspberry chocolate bark by melting and tempering 100g milk chocolate and sprinkling some freeze dried raspberry bits over. I also bought (not made this time, I was short on time!) some macarons and meringue bits too. Feel free to decorate as you like, though.

170g unsalted butter, softened
170g caster sugar
3 eggs
110g self-raising flour
60g cocoa powder
Pinch of salt
5tbsp milk
1tsp vanilla

Ingredients for Buttercream:

250g unsalted butter, softened
300g icing sugar
1 punnet raspberries, simmered in a pan until thick and passed through a sieve

Ingredients for Ganache Drip:

100g dark chocolate
100g milk chocolate
200ml double cream

1. Preheat the oven to 180°C and grease and line two 7" round cake pans.

2. To make the cake, cream the butter and sugar together until light and fluffy, and beat the eggs in. Whisk in the flour and cocoa powder, followed by the milk, vanilla and salt.

3. Divide the batter between the pans and bake for about 35 minutes, or until the cakes spring back when you poke them.

4. Let the cakes cool completely and make the buttercream: whisk the butter until pale and fluffy, and gradually whisk in the sugar. Whisk in the raspberry reduction, then sandwich the cake layers with the buttercream and cover the sides and top, creating a smooth surface. Pop in the fridge to chill.

5. To make the ganache, bring the cream to a boil in a saucepan and immediately pour over the chocolate in a heatproof bowl. Stir until the chocolate is melted and smooth. Leave to cool for about ten minutes, give another little stir, and spread a little over the top of your chilled cake. easing it over the sides to create drips (you may not need to use all of the ganache: save: save any leftovers to make truffles).

6. While the ganache is still a little soft, adorn with your chosen decorations.


Coconut Jam Drops

A popular Nigerian holiday favorite, these cheerful-looking cookies feature a pool of raspberry preserves in the center.

Ingredients

  • 8 tablespoons (113g) unsalted butter, softened
  • 1/2 cup (99g) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (53g) shredded coconut, unsweetened
  • 1/4 cup (85g) raspberry preserves

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment, or lightly grease.

To make the dough: In a large bowl, beat together the butter and sugar until pale. Beat in the egg and vanilla. Scrape the bowl, then add the flour, baking powder, salt, and half of the coconut. Mix until evenly combined.

To assemble: Scoop the dough by the tablespoonful, roll into a ball, and roll in the remaining coconut. Place the coated balls of dough 2" apart on the prepared baking sheets.

Press a dent in the center of each cookie and fill with 1/2 teaspoon raspberry preserves.

Bake for 15 minutes, until pale golden grown. Remove from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.


Raspberry Coconut Orange Quick Bread

I think my kids are actually older than I am. Like, retirement age maybe?

They are constantly asking to go to dinner at restaurants that are known for their senior specials. And, don&rsquot get me wrong, I love a good senior special. The seniors tend to know good food when they see it.

But, come on kids. I can not eat dinner at 4pm every day. And yes, that meatloaf with gravy is delicious, but it&rsquos not everyday fare unless you&rsquore my grandma.

So, anyway, at one such restaurant, they are always serving banana bread before the meal. It&rsquos divine. My kids go crazy and fight for the bread and I really don&rsquot blame them. Sometimes I get in on the fight action. I&rsquom only human.

Because of the kiddos fierce love for banana bread (This hot fudge fluffernutter banana bread is always a hit. As is my triple chocolate banana bread!), I make it quite a bit. Every now and then I run out of ripe bananas and have to find something else to experiment with.

When ZICO reached out and asked me to come up with a recipe using their ZICO Chilled Coconut Water and Orange Juice Blend, I jumped all over it. I knew that a coconut orange quick bread would be an instant hit in my family and I bet it will be in yours, too! Forget the bananas &ndash we&rsquore making coconut orange bread!

I love using ZICO chilled juices, because they&rsquore the best of both worlds &ndash the taste of refreshing juice with all benefits of coconut water &ndash and 45% less calories than regular OJ, no added sugar, artificial flavors or preservatives!

At the last minute I decided to toss in a handful of raspberries, just because raspberries make everything better. If you disagree with that statement, you can leave them out or swap in some blueberries in their place. Macadamia nuts would also be a good addition!

Of course, quick bread is just fine on it&rsquos own, but I went ahead and added a crunchy coconut streusel topping. My kids like to eat the bread first and save the streusel for last, because it&rsquos their favorite part. Can&rsquot say that I blame them a bit!

[Tweet &ldquoThis bread is super moist and just full of that bright, orange flavor we all love! @ZICOcoconut&rdquo]

This bread is super moist and just full of that bright, orange flavor we all love! There are just enough raspberries to give you a surprising little burst of tartness every few bites. And that coconut topping? Well, I already said all I need to say about that.


Chocolate Icebox Cake

Whether you're baking with kids or are too hot to turn on the oven, look no further than this chocolate version of classic icebox cake. Crisp wafer cookies become the cake layers, thick swirls of whipped cream the filling. The entire cake gets enveloped in cream and chilled in the fridge so the cookies soften and the whole becomes a soft chocolate-and-cream treat. You'll never want to eat a plain chocolate wafer again!

Ingredients

  • 1 cup (198g) sugar
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (21g) black cocoa
  • 1/4 cup (21g) Dutch-process cocoa

*See "tips," below, for flavor variations.

Instructions

Lightly grease (or line with parchment) two baking sheets, or more if you have them you'll make 3 to 4 baking sheets' worth of cookies.

To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.

Beat in the egg and vanilla, then the flour and cocoas. Cover the dough and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.

Roll the dough about 1/8" thick use cocoa instead of flour to dust your rolling board and the dough.

Take it a step further

How to make a summer icebox cake

Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.

Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely.

To make the cream filling: In a large mixing bowl or the bowl of your stand mixer, combine the heavy cream, sugar, and vanilla extract. Whip the cream until stiff peaks form. Be sure not to overbeat — the cream will deflate and become dense.

Line a 9” x 5” loaf pan with plastic wrap so that there's a few inches of excess hanging over the edges on all sides.

Spread a 1/2” layer of whipped cream across the bottom of the pan.

Place eight wafers atop the cream, overlapping as necessary. Spread with a thin layer of cream, then place another eight cookies on top. Continue this layering process until you've used all the cookies.

Cover the tops of the cookies with whipped cream, reserving any extra. Cover the pan and chill the cake for at least 4 hours, or overnight.

Turn the cake out of the pan to serve, spreading any remaining whipped cream on top.

Storage information: Store any leftover cake in the refrigerator, well-wrapped, for up to several days.

Tips from our Bakers

Looking for more ways to flavor your whipped cream filling? To flavor 2 cups (454g) of cream, replace the vanilla extract with one of the following combinations:

- Chocolate: 2 tablespoons (11g) Dutch-process cocoa + 1 teaspoon espresso powder
- Coconut: 1/4 teaspoon coconut flavor
- Mint: 1/4 teaspoon peppermint oil


Raspberry Coconut Macaroons

Do you ever see a recipe and get the feeling you are going to have to try it out?

I got that feeling when I saw these raspberry macaroons from Smitten Kitchen on Pinterest.

The idea of smooshing fresh raspberries into a simple coconut macaroon is inspired. I particularly like that fact that many different iterations have already been baked, so this is a recipe that’s refined and ready to go.

My ice cream scoop made huge macaroons that are a bit of mouthful, so the smaller tablespoon sized ones worked out better for us. They are delicious: fruity, soft and chewy all at the same time.

They only need a coolish oven to set the egg white, 155 degrees fahrenheit was enough to bronze the magenta marbled mounds. The recipe is a simple mix of sweetened coconut, pulverised in the food processor with extra sugar, egg whites, almond extract and a punnet of raspberries.

I won’t share the quantities here as it seems only fair that you hop over to Smitten Kitchen to read the full details.

I also won’t share a picture of the X-Rated ones that I drizzled with white chocolate


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