When you buy a $14 bag of organic frozen raspberries (I know right but I was out of options!) to bake dark chocolate and raspberry fudge brownie, you’ve got to find a way to use up the rest of them to justify the price you paid. Raspberry & Coconut Cake is the perfect way to to do that and I can say “OH yes, its made with organic raspberries!” Totes fancy! I have nothing against organic but $14 for a bag of frozen fruit is a bit steep!
This raspberry & coconut cake recipe is one of the very first recipes I posted on the blog years ago! When I went through a wee life tantrum, I deleted everything and so the recipe disappeared. So since I haven’t had a life tantrum in a while, it’s back again for keeps.
Take a bite into this and you’ll get bits moist mounds (I HATE THOSE TWO WORDS!) of crumby cake, hints of coconut and a bit of a sweet, sharp tang from the raspberry. It is one of those cakes that isn’t overly sweet but it’s utterly perfect.
What you’ll need
– 125g unsalted butter, softened
– 275g caster sugar
– 2 eggs, at room temp
– 125mls milk, at room temp
– 185g flour
– 2 tsp baking powder
– 70g coconut
– 200g frozen raspberries. You can also use mixed berries to spice things up a bit.
– Icing sugar to dust
*to get your eggs and milk to room temp, leave them out on the bench for an hour*
What to do
– Preheat your oven to 180 degrees (160 fan bake) and grease and line a 20cm springform tin with baking paper.
– Cream your butter and sugar together until well incorporated. GENTLY beat in your eggs one at a time then slowly pour in your milk. You don’t want to beat them too fast otherwise the mixture could split.
– Sift in the flour and baking powder and then fold in the coconut and raspberries. If you want to daintily place the raspberries in the mix.. go for it. I on the other hand just whack it all in!
– Pop the mix into your tin and bake from anywhere between 50-75 minutes. It is one of those cakes that is best measured by inserting a skewer into the centre and if it comes out clean, it’s done. Start checking from 45 minutes onwards.
– Cool for 15 before removing from then tin and popping onto a wire rack to cool completely. Follow it up with a generous sprinkling of icing sugar and you’re good to go!