Ingredients

The following ingredients have 10 Servings
  • 185 gram butter, chopped. at room temperature
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 3/4 cup self-raising flour, sifted, plus 1 tablespoon extra
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut
  • 3 tablespoon milk
  • 1/2 cup thickened cream
  • 1/2 cup raspberries, lightly crushed

Instruction

  • Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan with baking paper.
  • In a small bowl using electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Fold sifted flour and milk alternately into creamed mixture, beginning and ending with flour. Toss raspberries in extra flour. Lightly fold into batter with coconut.
  • Spoon mixture into pan. smoothing surface. Bake for 20 minutes. Reduce heat to moderately slow, 160°C. Bake for a further 40-50 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes before turning out onto wire rack to cool completely.
  • TOPPING: In a small bowl, using an electric beater, whip cream until soft peaks form. Spread over top of cooled cake. Dollop crushed raspberries over. Using a flat knife or the back of a spoon, swirl raspberries through cream.