Raspberry, White Chocolate & Coconut Cake
Posted: 30 Jun 2023 06:41
- Raspberry, White Chocolate & Coconut Cake.jpg (42.32 KiB) Viewed 349 times
Takes: 55 minutes (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 120g (4¼oz) unsalted butter, softened, plus extra for greasing
- 120g (4¼oz) frozen raspberries (or canned)
- 100g (3½oz) caster sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
- 100g (3½oz) white chocolate, melted
- 50g (1¾oz) desiccated coconut
- 225g (8oz) self-raising flour, sifted
- 120g (4¼oz) vanilla yogurt
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 20cm (8in) round springform tin and line the base and sides with baking paper. Scatter the raspberries over the base.
2. Using an electric mixer, beat the butter, sugar and vanilla extract together in a large bowl until pale and fluffy. Gradually beat in the eggs, then the melted chocolate and coconut. Fold in the flour alternatively with the yogurt. Spoon the mixture over the raspberries and gently level the surface.
3. Bake for 35 - 40 minutes or until risen and golden and a skewer inserted into the cake comes out clean. Cool in the tin for 5 minutes, then turn out onto a serving plate. Serve warm or cold dusted with icing sugar, if liked.