- 225g unsalted butter
- 225g caster sugar
- 4 eggs
- 175g self-raising flour
- 75g coconut
- 200g raspberries
- 1 tbsp milk (coconut milk if you want it extra creamy!)
- 1 tsp of coconut or raspberry essence (optional)
- Small amount of icing to drizzle (optional)
Preheat your oven to 200C (180 Fan) and line an 8″ cake tin.
Beat the butter and caster sugar together until soft and creamy. Mix your 1tsp choice of essence. Then, add 1 egg at a time with 1 tbsp of self-raising flour, mixing until you have that soft cake mixture – repeat this for all 4 eggs. Fold in the remaining flour. Add your 1tbsp choice of milk, this gives the cake a fluffy and creamy texture. Lightly fold 100g of the raspberries. Put your cake mix into your lined tin and bake for 35 minutes, or until golden brown and skewer emerges clean.
Once the cake is baked and cooled, decorate with 100g raspberries. Drizzle a small amount of icing and sprinkle the remaining coconut. Voilà!
- You can divide the mix into two sandwich cake tins, then sandwich the cake together with raspberry jam giving it a little extra kick!
- For birthdays and celebrations make a batch of butter icing with a coconut essence. Pipe and decorate – add your style and character!
Here is your chance to mark your style and showcase what you’ve made! It doesn’t have to be fancy, as you can see from my image I placed the cake stand on my desk, surrounded by other mismatched objects and it works! Adding other objects to your image can help build character. Flatlay images are popular right now – a slice of cake on a tea plate on your kitchen table or workspace surrounded by cooking utensils, stationery or anything you fancy will get a thumbs up from your social community.
Come say hi socially and share your cake bakes @elfpaperco | #elfpaperco
– Caroline 💖