Coconut, Raspberry & Yogurt Cake
- Spring
- Desserts & Baking
Created by one of our very own Yeos, this delightful coconut cake is perfect all year round – particularly with a cuppa!
Ingredients
The Cake
115g self-raising flour
1tsp baking powder
115g caster sugar
2 large eggs
50g desiccated coconut
100g fresh or frozen raspberries
Icing sugar to serve
Method
Preheat the oven to 160 C/ 325 F / Gas Mark 3.
Grease and base line an 8 inch cake tin.
Cream together the butter & sugar until light and fluffy.
Mix together the two eggs and the yogurt.
Add the egg mix to the butter and sugar and mix thoroughly.
Add the flour and fold to combine.
Add the baking powder and coconut and mix until all ingredients are combined.
Add the raspberries and stir gently.
Bake in the middle of the oven for 30-35 minutes.
Allow to cool, dust with icing sugar and serve.
In this recipe...
Natural Yogurt
10
Unsalted Butter
15
Natural Yogurt
10
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