Name: Raspberry, coconut and lime cake
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 160 gram butter, at room temperature; 2 eggs, at room temperature; 250 gram frozen raspberries; 1 cup (220g) caster sugar; 4 tablespoon lime juice; 1 teaspoon finely grated lime rind; 1 cup (150g) self-raising flour; 1 1/4 cup (100g) desiccated coconut

Raspberry, coconut and lime cake

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

Ingredients

160 gram butter, at room temperature

2 eggs, at room temperature

250 gram frozen raspberries

1 cup (220g) caster sugar

4 tablespoon lime juice

1 teaspoon finely grated lime rind

1 cup (150g) self-raising flour

1 1/4 cup (100g) desiccated coconut

Method

1.Preheat oven to 180°C. Grease 20cm round cake pan, line base with baking paper.

2.Combine raspberries, 1/4 cup of the sugar and 2tbsp lime juice in a small bowl; spread over base of pan.

3.Beat butter, rind and remaining sugar until light and fluffy. Beat in eggs, one at a time. Fold in sifted flour, coconut and remaining juice.

4.Carefully spread mixture into pan. Bake cake about 50 minutes. Stand cake in pan 5 minutes before turning onto serving plate. Serve warm.

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Ingredients

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