Raspberry Coconut & Lemon Cake

 

IMG_1197.jpgThese are a few of my favorite things.

INGREDIENTS

175 g butter
175 g caster sugar
3 eggs, beaten
175 g self-raising flour
100 g coconut (divided) 75 grams for cake
150 g raspberries
1 lemon, zest and juice (divided)
1/2 c buttermilk

Glaze
1 cup powdered sugar
1/2 juice of lemon
Toasted coconut 25 g

DIRECTIONS

Preheat oven to 350 f. Line loaf pan with baking parchment.

Beat butter and sugar together until light and fluffy. Add lemon zest. Gradually add the eggs with a little of the flour and eat well.  Fold in the rest of the flour alternatively with the buttermilk and juice from 1/2 of lemon. Fold in 75g of the coconut and the raspberries.

Spoon mixture into the loaf tin and level the top.  Bake for 55-65 minutes or golden and well risen.

Cool for 10 minutes then turn out onto wire rack.  When cool, toast coconut and set aside.  Add lemon juice slowly to powdered sugar until desired consistency.  Cover cake with glaze and top with coconut.

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