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
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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
- Preheat oven to 175ºC and line a large round cake tin with baking paper.
- Melt butter in the microwave.
- Add 250g raw sugar to mixing jug and blitz for 3 seconds/speed 9.
- 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.
- Spread half of this mixture into the prepared cake tin.
- Top this mixture with the raspberries, or chopped rhubarb evenly. Cover with the remaining batter.
- Sprinkle the top with 1 tbsp. of raw sugar. Bake in oven for 1 hour, or until a skewer inserted comes out clean.
- Let it rest in tin for 10 minutes then turn out onto a wire rack to cool.
- Once cooled dust with icing sugar and serve with natural yoghurt, cream or ice cream.
Traditional Cooking Method
- Preheat oven to 175ºC and line a large round cake tin with baking paper.
- Melt butter in the microwave.
- Add raw sugar to blender/food processor jug and blitz and blend until raw sugar is a fine consistency.
- 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.
- Spread half of this mixture into the prepared cake tin.
- Top this mixture with the raspberries, or chopped rhubarb evenly. Cover with the remaining batter.
- Sprinkle the top with 1 tbsp. of raw sugar. Bake in oven for 1 hour, or until a skewer inserted comes out clean.
- Let it rest in tin for 10 minutes then turn out onto a wire rack to cool.
- Once cooled dust with icing sugar and serve with natural yoghurt, cream or ice cream.
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