Coconut raspberry and chocolate cake

Name: Coconut raspberry and chocolate cake
Yield: 6-8 servings
Ingredients: 115 g caster sugar; 115 g butter, softened; 2 eggs; 30 g self raising flour; 115 g dessicated coconut; 100 g chocolate chips; 100 g fresh raspberries

Rafandha Raiy Semrawood @cook_13345028

Indonesia

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Ingredients

25-30 min

6-8 servings

115 g caster sugar
115 g butter, softened
2 eggs
30 g self raising flour
115 g dessicated coconut
100 g chocolate chips
100 g fresh raspberries

Cooking Instructions

1

Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin
2

Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean
3

Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely
4

Enjoy