Description
Scottish Fern Cakes are a delightful traditional dessert featuring soft, buttery cakes filled with fruity apricot or raspberry jam, topped with a layer of desiccated coconut and decorated with shredded coconut in a fern-like pattern. These sweet coconut cakes are perfect for teatime or special occasions, combining a tender crumb with a luscious jam center and a textured coconut topping.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Topping and Filling
- 1/4 cup apricot jam or raspberry jam
- 1/2 cup desiccated coconut, for topping
- 1/2 cup shredded coconut, for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then add the vanilla extract to infuse the batter with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the flour mixture. Mix gently until a smooth, well-combined batter forms.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake the Cakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cake comes out clean, indicating they are fully baked.
- Cool: Remove the cakes from the oven and allow them to cool completely on a wire rack to set their structure before assembly.
- Add Jam Center: Once cooled, make a small well in the center of each cake using a spoon or your finger, then fill each well with a teaspoon of apricot or raspberry jam for a sweet, fruity core.
- Add Coconut Topping: Spread a layer of desiccated coconut gently over the jam to cover it evenly, providing texture and flavor.
- Decorate with Shredded Coconut: For a traditional look, use shredded coconut to create a fern-like pattern on top of the cakes, replicating the classic Scottish fern design.
- Serve: Your Scottish Fern Cakes are ready to enjoy. Serve fresh for best flavor and texture.
Notes
- Desiccated coconut can be lightly toasted to add a deeper, nutty flavor to the topping.
- Use a piping bag or a small brush to create a more precise fern-like design with the shredded coconut, enhancing the traditional appearance.
- These cakes are best served fresh but can be stored in an airtight container at room temperature for up to 2–3 days without losing their moist texture.
