Raspberry And Coconut Teacake

Name: Raspberry And Coconut Teacake
Ingredients: coconut; raspberry; 1 cup sugar; 2 medium eggs; 1/4 cup heavy cream; 3 tablespoons butter melted; 1 tablespoon lemon juice; 1 lemon finely grated zest; 1/4 cup self rising flour; 1 teaspoon baking powder; 3/4 cup shredded coconut; 3 ounces frozen raspberries; syrup Rosewater; 1/3 cup sugar; 1 teaspoon vanilla bean paste; 1 teaspoon rosewater; whipped cream to serve; raspberries to serve

18 ingredients

6 steps

Ingredients

coconut
raspberry
1 cup sugar
2 medium eggs
1/4 cup heavy cream
3 tablespoons butter melted
1 tablespoon lemon juice
1 lemon finely grated zest
1/4 cup self rising flour
1 teaspoon baking powder
3/4 cup shredded coconut
3 ounces frozen raspberries
syrup Rosewater
1/3 cup sugar
1 teaspoon vanilla bean paste
1 teaspoon rosewater
whipped cream to serve
raspberries to serve

Directions

1

Preheat the oven to 350°F. Lightly grease an 8 inch round springform cake pan. Line base with parchment paper.
2

In a medium bowl, combine sugar and eggs. Beat with an electric mixer for 1 min until combined. Add cream and beat for another 1-2 mins, until pale and thickened. Stir in butter, juice and zest.
3

Sift flour and baking powder together. Fold into creamed mixture with coconut and raspberries.
4

Pour mixture into prepared pan. Bake for 40-45 mins, until a skewer inserted in the center comes out clean.
5

Meanwhile, make the rosewater syrup: Combine 2/3 cup water, sugar, vanilla bean paste and rosewater. Stir over low heat until sugar dissolves. Bring to a boil. Reduce heat to low. Simmer for 4-5 mins, until syrupy. Allow to cool.
6

Pour two-thirds of the syrup over warm cake. Cool in pan for 10 mins before transferring to a wire rack to cool completely. Serve with whipped cream, extra raspberries and syrup.