Coconut And Raspberry Cake

normal and gluten free options listed

  • 125g unsalted softened butter or 90g of coconut oil
  • 1 cup caster sugar or 3/4 cup of maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon finely grated lime rind
  • 2 lightly beaten eggs
  • 3/4 cup frozen raspberries
  • 1 cup sifted self raising flour or 
  • 1 cup of gluten free self raising flour
  • 3/4 cup desiccated coconut
  • 1 cup milk or 1/2 cup of soy milk
  • icing sugar, for dusting
  • Greek-style yoghurt, to serve

Prep time: 30 mins, Cook time: 50 mins
Serves: 8, Difficulty: medium

Preheat oven to 180°C. Place maple syrup and coconut oil (or butter and caster sugar) in a large bowl and beat with electric beater until creamy. Add lemon rind and lime rind. Add eggs, one at a time, beating between each addition until the mixture is well combined. Fold flour and desiccated coconut into the mixture, alternating with milk, until just combined. Then fold in raspberries. Spoon the mixture into the lined pan and smooth the surface. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Dust with icing sugar. Serve cake warm or at room temperature, with a spoonful of Greek-style yoghurt.

By Bianca Shugg