Raspberry and coconut cake
HB-14958 · Hand-built original
A big traybake for bake sales and teatime: a lime and coconut sponge studded with raspberries, spread with raspberry jam while warm and showered with toasted coconut.
Cakes and baking1 hr 30 minServes 1227 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flour
Servings:12quantities adjust to match
Ingredients
- 12 oz. self-raising flour
- 2 tsp. baking powder
- 12 oz. unsalted butter, softened
- 12 oz. caster sugar
- 6 free-range eggs
- 7 oz. desiccated coconut
- 2 limes, juice only
- 12 oz. raspberries, plus extra for decoration
- 5 oz. raspberry jam, thinned with a little hot water
- 7 oz. desiccated coconut, toasted
Method
- Heat the oven to 350°F and grease and line a rectangular cake tin of about 12 x 8½ inches with baking paper.
- Beat the flour, baking powder, softened butter, caster sugar, eggs, desiccated coconut and lime juice together in a large bowl, by hand or with an electric mixer, until the batter is smooth.
- Fold the raspberries carefully through the batter so they stay mostly whole.
- Scrape the batter into the prepared tin and bake for 25 to 30 minutes, until risen and golden brown and a metal skewer comes out clean from the center.
- Spread the thinned raspberry jam over the cake's surface the moment it leaves the oven.
- Let the cake cool, then scatter the toasted desiccated coconut over the jam and dot the top with the extra raspberries.
- Cut the cooled cake into squares to serve.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
27 kcalCalories
5.1 gProtein
0.9 gCarbs
0.5 gFat
0.2 gSaturates
0 gFibre
0.2 gSugars
12 mgSodium
0 mgCholesterol
95 mgPotassium
3 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data