Apple, Raspberry & Coconut Cake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- 150g butter
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 25 desiccated coconut + extra for sprinkling
- 1 tsp baking powder
- 200g eating apples, peeled and cored and thickly sliced
- 12-15 raspberries approx
- Preheat the oven to 160C/140C fan.
- Grease and line a deep 20cm loose-bottomed cake tin.
- Cream the butter and sugar together for about 5 minutes until pale and creamy
- Add the eggs and vanilla extract and beat for a few minutesAdd the flour, coconut and baking powder and mix well to combine
- Spread half of the cake batter into the prepared tin.
- Lay the apple slices on top of the cake batter in the tin, and scatter the raspberries over them
- Pour the rest of the cake batter over the fruit and carefully spread over to cover
- Sprinkle with some more desiccated coconut
- Bake in the oven for 1¼-1½ hours until golden and cooked all the way through
- Allow to cool before removing from the tin
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/05/apple-raspberry-coconut-cake.html
3.5.3208