I am a little limited with what I can post as I don’t have any sort of camera – they were all in the bag!
So it’s a fine excuse to give you this recipe. Absolutely one of my favourites. Never is anything like the stuff you buy when you are out and about and you will want more than the one slice – for sure!
Old School Coconut & Raspberry Cake
270 g / 9oz butter
270 g / 9oz Caster sugar
270 g / 9oz Desiccated Coconut
3 large Eggs
480 g / 1 lb Plain Flour
4 tsp baking powder
300 ml / 10 fl oz dairy milk
For the topping;
240 g / 8oz Raspberry Conserve
60 g / 2 oz shredded coconut
Set oven to 350˚F/180˚C/Gas 4.
Parchment paper line or grease and flour a 20 cm cake tin.
Rub the butter into flour.
Beat together the egg and milk mixture.
Then stir together the eggs mix into all the dry ingredients.
Pour into tin.
Bake at for 50-60 minutes. You may need to cover it with a piece of paper for the last 10 minutes if it looks like it is getting too brown.
Allow to cool for 5 minutes before lifting from the tin.
Turn onto a wire rack to cool completely.
Spread the coconut onto a baking sheet and pop into the oven for maybe 5 minutes (depends how old and dry it is). Stay by the oven as when it starts to brown it will turn quickly.
As soon as you smell it, check it and if it is just turning golden remove it from the oven.
*Once the cake is cooled completely
Spread the top with the raspberry conserve and sprinkle with the coconut. This cake improves with keeping over a period of 2-5 days.
I do sometimes miss that last very important step and we get to eat it warm and fragrant and so delicious.