Coconut and raspberry cake | Women's Weekly Food

Coconut and raspberry cake | Women's Weekly Food

www.womensweeklyfood.com.au

Topped with cream and raspberries.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

  • 185 grams 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 tablespoons milk
  • Topping
  • 1/2 cup thickened cream
  • 1/2 cup raspberries, lightly crushed

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