Coconut Raspberry Cake

 My Favourite Cakes

Coconut Raspberry Cake myfavouritepastime.com_5321I made this cake some time last year during the raspberry season. We had just had a lovely raspberry salad the previous day and delicious raspberry smoothie for breakfast. Raspberries contain lots of vitamin C and a very high proportion of dietary fibre.

Coconut Raspberry Cake myfavouritepastime.com_3376The cake was meant for afternoon tea. I think it lasted through the first thirty minutes, and then suddenly, the plate was empty. It tasted very nice and you can easily substitute the raspberries with other fruits as desired. I hope you’ll enjoy this cake the way we did.

  • Ingredients
  • 250g (2 cups, 8.8oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of powder
  • 125g (½ cup, 4.5oz) butter
  • Zest of 1 medium orange
  • 180g (¾ cup, 6.5oz) sugar
  • 2 eggs, separated
  • 60g (½ cup) coconut
  • 250ml (1 cup) orange juice (2 oranges)
  • 150g (1 cup) raspberries
  • A handful raspberries to top

Coconut Raspberry Cake myfavouritepastime.com_5206Please always remember to assemble all ingredients before you start

Coconut Raspberry Cake myfavouritepastime.com_5215Preheat oven to 360°F (180°C). Grease a 14 cm x 24 cm (5.5” x 9.5”) loaf pan. Line the base with parchment (grease-proof) paper and flour the sides. Sift the flour and baking powder

Coconut Raspberry Cake myfavouritepastime.com_5276Cream butter, rind and sugar with an electric mixer, until light and fluffy. Add the egg yolks

Coconut Raspberry Cake myfavouritepastime.com_5278and beat until combined.

Coconut Raspberry Cake myfavouritepastime.com_5280Stir in the coconut

Coconut Raspberry Cake myfavouritepastime.com_5285Stir in half the sifted flour with half the orange juice,

Coconut Raspberry Cake myfavouritepastime.com_5286then stir in the remaining flour and orange juice.

Coconut Raspberry Cake myfavouritepastime.com_5283Beat egg whites in a small bowl until soft peaks form

Coconut Raspberry Cake myfavouritepastime.com_5289then gently fold into cake mixture, in two batches.

Coconut Raspberry Cake myfavouritepastime.com_5293Gently fold in raspberries.

Coconut Raspberry Cake myfavouritepastime.com_5299Pour mixture into prepared tin (pan). Top with some raspberries if you like

Coconut Raspberry Cake myfavouritepastime.com_5302Bake at 360°F (180°C) for about an hour, until golden or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack.h

Coconut Raspberry Cake myfavouritepastime.com_3381Slice and enjoy

Coconut Raspberry Cake myfavouritepastime.com_3368It was delicious and probably lasted the first thirty minutes of “afternoon tea”

Coconut Raspberry Cake

Preparation time: 20 minutes; Baking time: 60-70 minutes; Makes: 8-10 slices

Ingredients

  • 250g (2 cups, 8.8oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of powder
  • 125g (½ cup, 4.5oz) butter
  • Zest of 1 medium orange
  • 180g (¾ cup, 6.5oz) sugar
  • 2 eggs, separated
  • 60g (½ cup) coconut
  • 250ml (1 cup) orange juice (2 oranges)
  • 150g (1 cup) raspberries
  • A handful raspberries to top

Instructions

  1. Preheat oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base with parchment (grease-proof) paper and flour the sides.Sift the flour and baking powder.
  2. Cream butter, rind and sugar with an electric mixer, until light and fluffy. Add egg yolks and beat until combined. Stir in the coconut.
  3. Stir in half the sifted flour with half the orange juice, then stir in the remaining flour and orange juice.
  4. Beat egg whites in a small bowl until soft peaks form then gently fold into cake mixture, in two batches. Gently fold in raspberries. Pour mixture into prepared pan and top with some raspberries.  Bake at 360°F (180°C) for about an hour, until golden or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 360°F (180°C) for 50 minutes then reduced temperature to 350°F for 10 minutes (total 1 hour).
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please weigh ingredients!

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

10 thoughts

    1. I have missed you too. I’m glad to see you’re still blogging, cooking and enjoying life as usual. The garden is doing well…those cakes were made a while back. I am in process of clearing backlogs!! Have a wonderful weekend. Ours will be full of rain…I love rain coz I don’t have to water the lawn…great!!!!

    1. I am right here reading your message. Lovely weather today. I wish I could just bask the whole day. How have you been?? send me a basket of raspberries, please….have a wonderful day!!!!!
      Virtual Hugs
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.