Whip together this gorgeous coconut and raspberry cake that is perfect for a special occassion or a Sunday afternoon treat
Ingredients
185gramsbutterchopped at room temp
3/4cupcaster sugar
3eggs
1 & 3/4cupself-raising flourplus 1 tablespoon extra
1 cupfrozen raspberries
1/2cupdesiccated coconut
3tblsmilk
Instructions
Preheat oven to 180 degrees Celsius. Lightly grease and line a 20cm round cake tin with baking paper.
Cream butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
Lightly fold sifted flour and milk into creamed mixture. Toss frozen raspberries in extra flour. Lightly fold into mixture with coconut.
Spoon mixture into cake tin. Lightly smoothing surface. Bake for 20 minutes. Reduce heat to 160 degrees and bake for a further 40-45 minutes until cooked when tested with a skewer. Cool in tin for 10 minutes before turning out into wire rack to cool completely.
For a single layer cake halve the topping ingredients below and add to the cake once cool. Jenny’s cake pictured is two layers with 5 tablespoons of raspberry jam and 1/3 of the topping in between the layers.
TOPPING. In a bowl combine 2 x 200g containers of cream cheese (not spreadable) 100g butter and 2 cups icing sugar. Beat with electric beater. Add juice of half a lemon while beating.Add topping to cake and then decorate with fresh raspberries and edible flowers.