I’ve been buying a lot of raspberries lately. They’re not cheap, but they’re not too expensive either (compared to blueberries at the moment anyway!). I’ve also realised that for some reason I have an abundance of desiccated coconut in my pantry and that I need to use it up and/or stop buying it. Probably both. And now that we’ve settled into our new place, I have a new kitchen with a new (albeit small) oven to try out. So lots of baking has been happening, as I try to work out what the eight thousand settings on the oven dial mean. Seriously, one is a picture of a wiggly line, a stick, and possibly a snowflake. It’s like a baker’s riddle or something. I have read the manual, but I suspect that about five of those settings are unnecessary and I’ll never use them.
So anyway, I wanted to make a cake, preferably with raspberries, and I decided that raspberry coconut is a good combination of flavours. So some googling led me to this recipe, and I gave it a whirl!
100 grams softened butter
100 grams caster sugar
300 grams self-raising flour
3/4 cup milk
3/4 cup desiccated coconut
2 teaspoons vanilla extract
200 grams raspberries
– Combine the softened butter with the caster sugar in a mixer and beat until light and fluffy.
– Add eggs, flour, vanilla and milk, beat to a smooth batter consistency, then add the coconut.
– Pour into a greased tin and top with raspberries.
– Bake on the middle oven shelf at 175°C for 40 to 45 minutes.
The outcome was nice, but a little dry. I didn’t dust the top of the cake with icing sugar, which would have added to the sweetness of the cake obviously, but you know – extra sugar in a cake that already has sugar in it? Let’s just tone it down a bit. What I think WOULD have been good was to purée about a hundred grams of extras fresh raspberries and swirl it through the cake mix prior to baking. The cake, as I said was a little dry on the inside, and the coconut flavour was subtle but nice. It just needed a little oomph to make the cake a little more flavoursome in the middle. I will definitely make this cake again, but next time I’ll add some fresh raspberries through it to see what that tastes like. It’s a quick and easy cake to make, and the kind of cake that you’ll most likely have the ingredients for readily available in the cupboard. I think it would be nice to change the berry type up as well depending on what’s in season – or even change it to a different fruit all together. For example, in the height of Summer, a peach and coconut cake would be divine, don’t you think? You do, trust me.
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