Coconut & Raspberry Cake

Name: Coconut & Raspberry Cake
Ingredients: 1 1/8 cups grated coconut; 1 teaspoon instant coffee powder or instant espresso powder; 4 tablespoons warm water; 1 5/8 cups flour; 2 teaspoons baking powder; 1 pinch salt; 3 eggs; 3/4 cup sugar; 1 cup buttermilk or pour a little lemon juice in a small glass of milk and wait 10 minutes; 6 3/8 tablespoons margarine melted; fresh raspberries as needed

11 ingredients

9 steps

Ingredients

1 1/8 cups grated coconut
1 teaspoon instant coffee powder or instant espresso powder
4 tablespoons warm water
1 5/8 cups flour
2 teaspoons baking powder
1 pinch salt
3 eggs
3/4 cup sugar
1 cup buttermilk or pour a little lemon juice in a small glass of milk and wait 10 minutes
6 3/8 tablespoons margarine melted
fresh raspberries as needed

Directions

1

Preheat oven to 360°F.
2

In a large bowl, combine the grated coconut with the coffee powder and warm water and stir.
3

In a separate bowl, mix together the flour, baking powder, and salt.
4

Use an electric mixer to beat the eggs with the sugar until you get a fluffy white mixture.
5

Alternate adding the buttermilk and flour mixture to the egg mixture.
6

Finally, add the coconut mixture and margarine, and mix well.
7

Grease and flour a rectangular cake tin.
8

Place a thin layer of batter in the cake tin, then pour in the raspberries. Cover with the remaining batter. Garnish with more raspberries, burying them slightly in the dough.
9

Bake for 35-40 minutes.