Raspberry and coconut cake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 12
- Dietary
- Pregnancy-friendlyVegetarian
Perfect for bake sales and teatime treats, this easy raspberry and coconut cake is bursting with summer flavours.
Ingredients
- 350g/12oz self-raising flour
- 2 tsp baking powder
- 350g/12oz unsalted butter, softened
- 350g/12oz caster sugar
- 6 free-range eggs
- 200g/7oz desiccated coconut
- 2 limes, juice only
- 350g/12oz raspberries, plus extra for decoration
- 150g/5oz raspberry jam, thinned with a little hot water
To decorate
- 200g/7oz desiccated coconut, toasted
Method
Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper.
To make 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 the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through.
Remove the cake from the oven and immediately spread the jam over the top.
Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top.
To serve, cut the cake into squares.
