Raspberry, lemon and coconut cake
Raspberries are a superfood, full of vitamins and anti-oxidants! What better than to combine them with butter, sugar and lemon curd, topped with crunchy coconut in this yummy tray bake!
Ingredients
For the cake:
- 250g unsalted butter
- 250g caster sugar
- grated zest of one unwaxed lemon
- 4 lightly beaten eggs
- 250g self raising flour, sifted
- 200g raspberries
For the topping:
- 100g raspberries
- 200g lemon curd
- 200g dessicated coconut
- 50g unsalted butter
- 175g caster sugar
- 2 lightly beaten eggs
Instructions
- Heat oven to 180C/ fan 160C / gas 4. Grease and line a 20cm x 30cm cake tin.
- For the cake; cream the butter, sugar and lemon zest until light and fluffy. Beat the eggs gradually into the butter and sugar; add a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and 100g of raspberries. Spoon into the tin, level the surface then spinkle over a further 100g of raspberries. Bake for 20 - 25 minutes.
- For the topping, melt the butter, then stir in the coconut, sugar and eggs. Warm the lemon curd in a small pan until it is runny.
- After the initial baking, remove the tin from the oven. Sprinkle over the last 100g of raspberries, drizzle with the warmed lemon curd and top with the coconut mixture.
- Bake for a further 20-25 minutes until the crumble is golden. Leave to cool.
- Makes 16 - 24 squares.
You can substitute blueberries for raspberries, if you prefer.