Coconut Raspberry Cake

This is an easy cake to whip up for guests, or if you just feel like some cake with your coffee!

Ingredients >

  • 1 ½ cups caster sugar
  • 200g butter
  • 4 eggs
  • 1 ½ cups self raising flour
  • 1/3 cup coconut
  • ¼ cup coconut milk
  • 1 cup fresh or frozen raspberries

Method >

  • Preheat oven to 180’c
  • Grease and line a loaf tin (or 20x30cm cake tin) with baking paper
  • Cream butter and sugar together until light and fluffy
  • Add one egg at a time and combine
  • Add flour and mix together with a metal spoon, gradually add coconut milk and half of the raspberries
  • Place some raspberries at the bottom of the tin and pour mixture into the tin. Bake for about 40 mins or until brown
  • Coat with some icing sugar and left over coconut milk mixed together to form a liquid coating. Top with coconut and raspberries


Cassie Morris

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