Coconut raspberry and chocolate cake

Name: Coconut raspberry and chocolate cake
Total time: 1800 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 115 g caster sugar; 115 g butter, softened; 2 eggs; 30 g self raising flour; 115 g dessicated coconut; 100 g chocolate chips; 100 g fresh raspberries

Rafandha Raiy Semrawood @cook_13345028

Indonesia

Coconut raspberry and chocolate cake

Rafandha Raiy Semrawood @cook_13345028

Saved

Ingredients

25-30 min

6-8 servings

115 gcaster sugar
115 gbutter, softened
2eggs
30 gself raising flour
115 gdessicated coconut
100 gchocolate chips
100 gfresh raspberries

Saved

Steps

25-30 min

1

Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin
2

Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean
3

Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely
4

Enjoy