This makes a large cake, it’s delicious served as a dessert with some whipped cream or ice-cream.  My husband loves it with rhubarb, but raspberries are beautiful too.

When you make this cake, just make sure you have a large cake tin, or line a 20cm round one with baking paper high above the sides.

TIP: Or you could use 1 1/2 c finely chopped rhubarb instead of the raspberries.

Related recipe: vanilla bean paste

February 20, 2018
  • 5m
  • 1h
  • 1h 5m
  • 1

Ingredients

  • 125 g butter
  • 1 tbsp. raw sugar
  • 1 c frozen raspberries
  • 1/2 tsp. vanilla bean paste
  • 110 g milk
  • 3 egg
  • 110 g desiccated coconut
  • 250 g self-raising flour
  • 250 g raw sugar
  • 1 tbsp. icing sugar

Instructions

Thermal Cooking Method

  1. Preheat oven to 175ºC and line a large round cake tin with baking paper.
  2. Melt butter in the microwave.
  3. Add 250g raw sugar to mixing jug and blitz for 3 seconds/speed 9.
  4. Add self-raising flour, coconut, eggs, milk, vanilla paste, melted butter and mix for 10 seconds/speed 4. Scrape down sides and mix again for 5 seconds/speed 4.
  5. Spread half of this mixture into the prepared cake tin.
  6. Top this mixture with the raspberries, or chopped rhubarb evenly. Cover with the remaining batter.
  7. Sprinkle the top with 1 tbsp. of raw sugar. Bake in oven for 1 hour, or until a skewer inserted comes out clean.
  8. Let it rest in tin for 10 minutes then turn out onto a wire rack to cool.
  9. Once cooled dust with icing sugar and serve with natural yoghurt, cream or ice cream.

Traditional Cooking Method

  1. Preheat oven to 175ºC and line a large round cake tin with baking paper.
  2. Melt butter in the microwave.
  3. Add raw sugar to blender/food processor jug and blitz and blend until raw sugar is a fine consistency.
  4. Add self-raising flour, coconut, eggs, milk, vanilla paste, melted butter and blend on medium speed for 10 seconds. If needed, scrape down sides and mix again on medium speed for 5 seconds.
  5. Spread half of this mixture into the prepared cake tin.
  6. Top this mixture with the raspberries, or chopped rhubarb evenly. Cover with the remaining batter.
  7. Sprinkle the top with 1 tbsp. of raw sugar. Bake in oven for 1 hour, or until a skewer inserted comes out clean.
  8. Let it rest in tin for 10 minutes then turn out onto a wire rack to cool.
  9. Once cooled dust with icing sugar and serve with natural yoghurt, cream or ice cream.