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COCONUT & RASPBERRY CAKE

From Sean McDonough

350g Self raising flour
2tsp baking powder
350g Unsalted butter, softened
350g Caster sugar
6 Eggs
200g Desiccated coconut
2 Limes, zested and juiced
350g raspberries
150g raspberry jam, thinned with 1 tsp water
200g Desiccated coconut, toasted.

1. Pre heat the oven to 180°C.

2. Line a roasting tin with silicone paper.

3. Whisk the flour, baking powder, butter, sugar, eggs, coconut and lime juice in a bowl with electric beaters.

4. Fold in the raspberries.

5. Pour the batter into the tin and put into the oven for 25-30 minutes.

6. Remove from the oven and immediately cover with jam.

7. Allow to cool and then sprinkle over the desiccated coconut.

Make a 1/4 of the ingredients up to fill muffin cases.

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