Coconut And Raspberry Cake

Name: Coconut And Raspberry Cake
Ingredients: 3/4 cup butter, chopped, at room temperature; 3/4 cup granulated sugar; 3 None eggs; 1/2 cup self-rising flour, sifted + 1 tbsp; 1/4 lb frozen raspberries; 1/2 cup desiccated coconut; 3 tbsp milk; None None For the topping; 1/2 cup heavy cream; 2 oz raspberries, lightly crushed

10 ingredients

3 steps

Ingredients

3/4 cup butter, chopped, at room temperature
3/4 cup granulated sugar
3 None eggs
1/2 cup self-rising flour, sifted + 1 tbsp
1/4 lb frozen raspberries
1/2 cup desiccated coconut
3 tbsp milk
None None For the topping
1/2 cup heavy cream
2 oz raspberries, lightly crushed

Directions

1

Preheat oven to 350°F. Lightly grease and line an 8 inch round cake pan with parchment paper. Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Toss raspberries in remaining flour then fold into batter along with coconut.
2

Transfer to prepared pan, smooth surface and bake for 20 mins. Reduce heat to 325°F and bake for another 40-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then turn out onto a wire rack to cool completely.
3

For the topping, whip cream to soft peaks. Spread over top of cooled cake. Arrange crushed raspberries over top then swirl together.