Coconut and raspberry cake | Women's Weekly Food
Topped with cream and raspberries.
Ingredients
- 185 gram butter, chopped. at room temperature
- 3/4 cup caster sugar
- 3 eggs
- 1 3/4 cup self-raising flour, sifted, plus 1 tablespoon extra
- 1 cup frozen raspberries
- 1/2 cup desiccated coconut
- 3 tablespoon milk
- Topping
- 1/2 cup thickened cream
- 1/2 cup raspberries, lightly crushed
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