My Favourite Cakes
I 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.
The 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
Please always remember to assemble all ingredients before you start
Preheat 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
Cream butter, rind and sugar with an electric mixer, until light and fluffy. Add the egg yolks
and beat until combined.
Stir in the coconut
Stir in half the sifted flour with half the orange juice,
then stir in the remaining flour and orange juice.
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 tin (pan). Top with some raspberries if you like
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.h
Slice and enjoy
It 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
- 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.
- Cream butter, rind and sugar with an electric mixer, until light and fluffy. Add egg yolks and beat until combined. Stir in the coconut.
- Stir in half the sifted flour with half the orange juice, then stir in the remaining flour and orange juice.
- 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
My Favourite Pastime 
This looks so moist and flavorful, Liz! It’s very pretty, too.
Thank you, Shari. How have you been? I have missed you!
Liz
Oh these flavors are a winning combo. I am drooling just looking at your pics! -Kat
Drooling is a good sign for a cook. Thanks for appreciating!
Liz
I love raspberries! I’m sure this will be perfect at my next tea party!
Hi Jo Ann
Hey am so happy to see you!
Me too. I enjoyed reading your post. Have a wonderful weekend!
Liz
Raspberry, yum! Wish I could grow them here. I’ll be blackberry picking this weekend though. I’ve missed you, glad to see another yummy recipe from you!
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!!!!
Liz! Where have you been? We’ve missed you!
That looks wonderful and I have three baskets of raspberries.
Virtual hugs,
Judie
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