Coconut & Raspberry Cake



Standard Supplier 8th August 2014

Coconut & Raspberry Cake

Portions: 12


  • 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


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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