Coconut and Raspberry Cake
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 10 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 125grams unsalted butter, unsalted
- 200grams caster sugar
- 3 eggs
- 2 lemon, juice and zest
- 150grams sour cream
- 120grams coconut, shredded
- 250grams SR flour
- 200grams raspberries (frozen is ok)
- 1teaspoons vanilla bean paste
Nutrition per serving
1760kJ / 422Cal
1760 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
5.7grams
Fat
25.3grams
Carbs
41.6grams
Sugars
24.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A deliciously moist, fool proof cake recipe that will wow any guest! Perfect for afternoon tea.
Method
Step 1 of 8
Preheat oven to 180°C. Spray and flour pan.
Step 2 of 8
Cream butter and sugar. Then beat in eggs, one at a time.
Step 3 of 8
Stir in zest and lemon juice, followed by sour cream and coconut.
Step 4 of 8
Sift in flour and stir until just combined.
Step 5 of 8
Gently fold through raspberries, then pour batter into prepared cake pan.
Step 6 of 8
Bake for approximately 45 minutes or until an inserted skewer comes out clean.
Step 7 of 8
Allow to cool in pan for 10 minutes, before turning onto a wire rack to cool completely.
Step 8 of 8
Notes:
*I made a coconut flavored icing and decorated with chopped walnuts
**Recipe adapted from Julia Busuttil Nishimura
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.