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Raspberry & Coconut Cake

February 8, 2017 in Cakes, Sweet
Raspberry & Coconut Cake by Hey Little Sweet Thing

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!

ENJOY!

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

Raspberry & Coconut Cake by Hey Little Sweet Thing

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Wife. Special Needs Mama. Teacher. Baker. A family of Science lovers and keen adventurers. Here at Hey Little Sweet Thing, we share our fave recipes, activities, art projects, science experiments and our journey in the world of homeschooling and raising a special needs child.

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