Raspberry And Coconut Cake / Bread

• 1 cup milk
• 1 tablespoon lemon juice
• 1 tablespoon coffee grounds
• 1 1/8 cups grated coconut
• 4 tablespoons warm water
• 1 5/8 cups flour
• 2 tablespoons baking powder
• salt
• 3 eggs
• 3/4 cup sugar
• 6 3/8 tablespoons margarine melted
• fresh raspberries to taste

1. Preheat oven to 180 degrees Celsius.
2. Grease and flour a rectangular baking pan.
3. Make the buttermilk by adding lemon juice to milk, and waiting for about 10 minutes.
4. In a bowl, mix the coffee and coconut with warm water.
5. In another bowl, mix the flour, baking powder, and salt.
6. With an electric mixer whisk the eggs with the sugar until obtaining a fluffy whitish mixture. Then, add the buttermilk, alternating with the flour, and mix. Finally, add the coconut mixture and the margarine, and mix well.
7. Pour a thin layer of dough in the baking pan, pour the raspberries on top, and cover with the rest of the dough. Garnish with more raspberries, burying them slightly in the dough.
8. Bake for 35 to 40 minutes.

milk, lemon juice, coffee grounds, grated coconut, water, flour, baking powder, salt, eggs, sugar, margarine, fresh raspberries

Taken from www.yummly.com/recipe/Raspberry-and-Coconut-Cake-_-Bread-898102 (may not work)