Raspberry and Coconut Cake

A moist vegetarian traybake featuring desiccated coconut and fresh raspberries, topped with raspberry jam and toasted coconut.

Baking Vegetarian Dessert Coconut Raspberry

Estimated Nutrition

Calories

654.9

kcal / serving

7858.4 kcal total

Carbs

62.2g

per serving

745.8 g total

Fat

43g

per serving

516.2 g total

Protein

7.4g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Self-Raising Flour

tsp

Baking Powder

350

Caster Sugar

CondimentsSauces

150

Raspberry Jam

thinned with a little hot water

Dairy

350

Unsalted Butter

softened

piece

Eggs

free-range

Fruits

350

Raspberries

plus extra for decoration

Liquids

piece

Lime Juice

juice and zest only

NutsSeeds

200

Desiccated Coconut

for the cake batter

200

Desiccated Coconut

toasted, for topping

Method

Preheat the oven to 180°C.

Grease and line a 30cm flat shallow cake tin with baking parchment.

Beat the flour, baking powder, butter, sugar, eggs, coconut, and lime together in a bowl.

Carefully fold the raspberries into the batter.

Pour the batter into the tin and bake for 25-30 minutes until golden.

Remove the cake from the oven and immediately spread the jam over the top.

Cool the cake then sprinkle with toasted coconut and extra raspberries.

Cut the cake into squares to serve.