If you’re in the mood for a playful, vibrant dessert that’s sure to impress, this Raspberry Zinger Poke Cake is the perf ...

For the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. Pour the cake batter into ...

Brush this over the entire cake to make it easier to ice, it will stop crumbs getting into the icing. To make the icing, make sure to discard the runny liquid and only use the solid coconut cream.

Whisk the egg whites and sugar together until they are just getting fluffy. Stir in the desiccated coconut and flour. Spread the mixture into your tin and flatten it out with a wet spoon.

Frosted raspberry cupcakes should be stored in the refrigerator. Covered, they will keep for 2-3 days in the refrigerator. Pro tip! Cakes and cupcakes made with fat that's solid at room temperature ...