Coconut and Raspberry Cake

This is a nice summery cake, ideal for baking on a warm sunny day. Whether you’re messing about in boats, or sitting under a tree with a good book, it will add a delicious Englishness to your afternoon. Pass the Earl Grey.


  • 175g butter (softened)
  • 175g sugar
  • 200g self-raising flour
  • 100g desiccated coconut
  • 3 eggs
  • Vanilla essence/extract
  • Raspberry jam
  • 1 carton of whipping cream


Preheat the oven to about 180°C

Mix the flour,  sugar and eggs with some vanilla extract/essence and the coconut.

Divide between two cake tins (grease if they’re not silicon). Bake for about 25mins  (but remember to keep checking).

While it’s cooking, whip the cream.

When the cake is cooked, allow to cool for a few minutes before attempting to remove from the tin (particularly if its a loose-bottom tin, they’re lethal).

Spread the cream on the top of one of the cakes, and spread the jam on the other. sandwich the other cake on top so you have a lovely cream and raspberry filling.

If you have the urge you can decorate the top. A dusting of icing sugar is very simple and looks nice.

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