Raspberry, Coconut And Lime Cake
- 10 tbsp (1 1/4 sticks) butter, at room temperature
- 2 None eggs, at room temperature
- 8 oz frozen raspberries
- 1 cup sugar
- 4 tbsp lime juice
- 1 tsp finely grated lime peel
- 1 cup self-rising flour
- 1 cup flaked coconut
- Preheat the oven to 350u0b0F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Combine the raspberries, 1/4 cup of the sugar and 2 tbsp of lime juice in a medium bowl. Spread in the prepared pan.
- Beat the butter, lime peel and remaining 3/4 cup sugar in large bowl with electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour, coconut and remaining 2 tbsp lime juice. Carefully spread over the raspberries.
- Bake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Serve warm.
butter, eggs, frozen raspberries, sugar, lime juice, lime peel, flour, flaked coconut
Taken from recipes-plus.com/api/v2.0/recipes/32862 (may not work)