Coconut Raspberry Buns
50g/2oz/¼ cup soft brown sugar
1 large (US extra-large) egg
125ml/4fl oz/½ cup reduced-fat coconut milk
50g/2oz desiccated coconut plus extra to sprinkle
125g/4oz plain (all-purpose) flour, sifted
1 tsp baking powder
150g/5oz/1 cup raspberries
icing (confectioner’s) sugar to dust
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Whisk the sugar and egg together until light and fluffy, then beat in the coconut milk.
3 Add the coconut, flour and baking powder and fold in gently but thoroughly. Stir in the vanilla extract and raspberries, distributing them evenly throughout the mixture.
4 Spoon the mixture into 8 paper cases placed in a muffin tin. Sprinkle the buns with a little coconut.
5 Bake in the oven for 15–20 minutes until the buns are well risen, golden brown and just firm to the touch.
6 Cool on a wire rack and dust lightly with icing sugar.