I was flicking through my latest copy of Country Living last weekend and came across this recipe. Although this is still quite naughty as it contains sugar and other yummy things, it’s one of the better sweet things you can have with a reduced amount of flour, sugar and butter than most standard cake recipes. So with the bank holiday coming up what better time to get baking in the kitchen.
This turned out to be a popular bake in our house with the good hubby having 3 slices in his first sitting. The cake is moist with a nice texture (from the coconut) and has an almost bakewell tart taste (yes I know it doesn’t contain any of the same ingredients but something about the raspberry and the coconut reminds me of that). It feels like an old fashioned cake – the perfect thing to serve at tea time after a nice day outside or sorting the house. A super yummy treat!
Makes 8 slices
115g self-raising flour
1tsp baking powder
115g caster sugar
70g unsalted butter
2 large eggs
40g organic natural yogurt
50g desiccated coconut
100g fresh or frozen raspberries (and a few to decorate the top)
Icing sugar for dusting
- Preheat the oven to 160C | 325F | gas mark 3.
- Grease and base line an 8 inch cake tin.
- Cream together the butter and 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 – you don’t want to mash the raspberries too much so be careful.
- Bake in the middle of the oven for 30-35 minutes.
- Allow to cool, dust with icing sugar, top with raspberries and serve. Perfect for tea time