Coconut, Berry And Nut Cake

• None None FOR THE COCONUT TOPPING
• 1/3 cup flour
• 2 tbsp sugar
• 3 tbsp butter
• 1/3 cup flaked coconut
• None None FOR THE CAKE
• 1 cup (2 sticks) butter, softened
• 1 1/3 cups sugar
• 1 tsp vanilla extract
• 3 None eggs
• 3/4 cup flour
• 1 cup self-rising flour
• 1/2 cup ground hazelnuts
• 1 1/4 cups frozen raspberries

1. Preheat the oven to 350u0b0F. Grease a deep 9-inch square baking pan and line bottom with parchment paper.
2. For the coconut topping, combine flour and sugar in a small bowl. Rub in butter. Using a fork, stir in coconut.
3. For the cake, beat butter, sugar and vanilla extract in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined between additions. Stir in flours and ground hazelnuts.
4. Spread mixture evenly into prepared pan. Sprinkle evenly with raspberries, then coconut topping.
5. Bake about 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

coconut, flour, sugar, butter, flaked coconut, cake, butter, sugar, vanilla, eggs, flour, flour, ground hazelnuts, frozen raspberries

Taken from recipes-plus.com/api/v2.0/recipes/32547 (may not work)