Raspberry Coconut Cake

Phillippa's Raspberry Coconut Cake is one of the easiest cakes to bake. 

Mix all the ingredients in a bowl, place in a cake tin and bake!

Ingredients 

  • 135g coconut
  • 375ml milk
  • 200g raspberries, fresh or frozen
  • 300g sugar
  • 225g self-raising flour

Method

Preheat the oven to 180°C/160°C fan. Grease and line a 21cm x 11cm loaf tin.

Mix all ingredients together and pour into the tin.

Bake for 1¼ hours or until a skewer inserted in the centre come out clean. Remove and allow to rest in the tin for five minutes and then turn out on a wire rack and allow to cool. 

Serves 8-10

For the pretty pink icing...

Blend 5 raspberries (frozen is fine) with 100g icing sugar and 1 tsp boiling water for a runny consistency. Drizzle over cooled cake, and finish with toasted coconut. 

Or, when cold you can serve sliced with butter. 

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"I found the original version of this recipe while I was sticky beaking through a friend's kitchen shelves and found a school community cookbook that looked interesting enough for me to try and track down. I trust these recipes because someone has invested a lot of time, love and pride into making sure the recipe works, because failure in front of the whole school community is to be avoided at all costs! It has the deepest purple hue when baked, is made without butter and always popular." Phillippa Grogan

 

As seen on Postcards with Livinia Nixon and other media, including My Square Frying Pan (image courtesy of this feature).


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