- Ingredients
- 175g Caster sugar
- 200g Butter softened
- 4 Eggs medium sized, beaten
- 175g Self raising flour
- 50g MAGGI Coconut Milk Powder Mix
- 1tsp Baking powder
- 2tbsp Milk
- 200g Fresh raspberries
Coconut & Raspberry Cake
Ingredients
Method
Method
Preheat the oven to 190⁰C
Grease and base line a 20cm spring form baking tin
In a large mixing bowl, make the sponge by whisking all the ingredients except the raspberries together into a smooth batter
Pour into the lined tin and drop in the raspberries. Bake for 30 minutes until cooked through
Rest in the tin for 10 minutes then turn onto a wire rack and leave to cool.
Dust with coconut milk powder, cut into portions and serve.
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