Tuesday, April 3, 2012

Raspberry And Coconut Butter Cake


Raspberry And Coconut Butter Cake

 RECIPE FROM FRENCH TIES BY JANE WEBSTER, RASPBERRY AND COCONUT BUTTER CAKE, PAGE 284.

Millie and I came up with the idea for this cake one morning when we had excess raspberries to use. The berries are scrumptious with the coconut.
Raspberry and Coconut Butter Cake, page 284.
Ingredients
125 g butter, plus extra for greasing
275 g sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
125 ml milk
185 g self-raising wholemeal flour
70 g desiccated coconut
200 g fresh raspberries
icing sugar, to serve
clotted cream, to serve
Method
Preheat the oven to 180°C and butter and line a 23 cm springform cake tin.
Place the butter, sugar and vanilla in a bowl and cream until light and fluffy. Add the eggs and milk, then fold in the flour, coconut and raspberries. Pour into the cake tin and bake for 50–55 minutes. The centre of the cake should feel firm, not liquidy, to the touch; if it is not ready, replace in the oven until cooked.
Sprinkle with sifted icing sugar and serve at room temperature with clotted cream.

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