Coco-berry-nut cake
Ingredients Coconut topping Method 1.Position oven shelves; preheat oven to 180°C. Grease a deep 23cm-square cake pan and line base with baking paper.
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Ingredients
- Coconut topping
- 1/3 cup (50g) plain flour
- 2 tablespoons caster sugar
- 40 grams butter
- 1/3 cup (15g) flaked coconut, coarsely chopped
- 250 grams butter, softened
- 1 teaspoon vanilla essence
- 1 1/4 cup (275g) caster sugar
- 3 eggs
- 2/3 cup (100g) plain flour
- 1 cup (150g) self-raising flour
- 1/2 cup (55g) hazelnut meal
- 150 grams frozen raspberries
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