- 160g butter
- 2 eggs
- 250g raspberries (fresh or frozen)
- 165g sugar
- 2tbsp lime juice
- 1tsp lime zest
- 55g sugar, extra
- 150g flour, self-raising
- 100g desiccated coconut
- 2tbsp lime juice, extra
Have butter and eggs at room temperature. Preheat oven to 180C. Grease 20cm round cake pan,
line base and sides with baking paper. Zest and juice limes. You’ll need 4tbsp of juice and 1tsp of
Combine raspberries, extra sugar and 2tbsp lime juice in a bowl. If you use fresh raspberries, heat
bowl slightly until the juices start to come out. Spread the mixture over the base of the form. Have
butter, sugar and lime zest in a separate bowl.
Beat the ingredients until light and fluffy. Beat in eggs, one at a time.
Sift in the flour. Add coconut and remaining 2tbsp of lime juice. Fold the ingredients in.
Carefully mix the dough until all ingredients are well-combined. Carefully spread mixture over the
raspberries into the pan.
Even the surface of the cake. Bake for about 50mins or until the skewer inserted in the cake comes
out clean. Stand cake in the form 5mis before turning onto the serving plate. Serve warm.