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Nigella Coconut And Raspberry Cake

Nigella Coconut And Raspberry Cake
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Nigella’s Coconut and Raspberry Cake is a tender, buttery cake made with desiccated coconut and fresh or frozen raspberries. The coconut adds a tropical, nutty flavor, while the raspberries bring a tart sweetness that balances the richness of the cake. It’s simple to make yet incredibly satisfying, with a light and airy crumb.

Ingredients

  • Butter: 225g unsalted, softened, for a rich and moist texture.
  • Caster sugar: 225g, to sweeten the cake.
  • Eggs: 4 large eggs, at room temperature, to bind the ingredients and provide structure.
  • Self-raising flour: 225g, for a light and fluffy sponge.
  • Desiccated coconut: 100g, to add a tropical flavor and texture.
  • Vanilla extract: 1 teaspoon, to enhance the overall flavor.
  • Milk: 2 tablespoons, to add moisture to the batter.
  • Raspberries: 200g, fresh or frozen, for a tart contrast.
  • Icing sugar: For dusting the cake (optional).

Instructions

1. Prepare the Batter

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake tin. Line the base with parchment paper.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer until pale and fluffy.
  3. Add the Eggs: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract.
  4. Mix in the Dry Ingredients: Sift the self-raising flour and gently fold it into the butter mixture. Add the desiccated coconut and fold until just combined.
  5. Add the Milk: Stir in the milk to create a smooth batter.

2. Add the Raspberries

  1. Fold in the Raspberries: Gently fold the raspberries into the batter, being careful not to overmix as the raspberries can break up. If using frozen raspberries, there is no need to thaw them first.

3. Bake the Cake

  1. Transfer to the Cake Tin: Spoon the batter into the prepared cake tin and spread it evenly with a spatula.
  2. Bake: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  3. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire cooling rack to cool completely.

Find it online: https://britishbakingrecipes.co.uk/nigella-coconut-and-raspberry-cake/