Coconut & Raspberry Cake

• 1 1/8 cups grated coconut
• 1 teaspoon instant coffee powder or instant espresso powder
• 4 tablespoons warm water
• 1 5/8 cups flour
• 2 teaspoons baking powder
• 1 pinch salt
• 3 eggs
• 3/4 cup sugar
• 1 cup buttermilk or pour a little lemon juice in a small glass of milk and wait 10 minutes
• 6 3/8 tablespoons margarine melted
• fresh raspberries as needed

1. Preheat oven to 360u0b0F.
2. In a large bowl, combine the grated coconut with the coffee powder and warm water and stir.
3. In a separate bowl, mix together the flour, baking powder, and salt.
4. Use an electric mixer to beat the eggs with the sugar until you get a fluffy white mixture.
5. Alternate adding the buttermilk and flour mixture to the egg mixture.
6. Finally, add the coconut mixture and margarine, and mix well.
7. Grease and flour a rectangular cake tin.
8. Place a thin layer of batter in the cake tin, then pour in the raspberries. Cover with the remaining batter. Garnish with more raspberries, burying them slightly in the dough.
9. Bake for 35-40 minutes.

grated coconut, coffee, water, flour, baking powder, salt, eggs, sugar, buttermilk, margarine, fresh raspberries

Taken from www.yummly.com/recipe/Coconut-_-Raspberry-Cake-2056257 (may not work)