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

Enjoy!

Cassie Morris