Coconut, Raspberry & Yogurt Cake

Created by one of our very own Yeos, this delightful coconut cake is perfect all year round – particularly with a cuppa!

  • 50 mins
  • Serves 8
  • 3 pan
  • Vegetarian
  • Beginner


115g self-raising flour
1tsp baking powder
115g caster sugar
70g Yeo Valley Unsalted Butter
2 large eggs
40g Yeo Valley Organic Natural Yogurt
50g desiccated coconut
100g fresh or frozen raspberries

Icing sugar to serve


  1. Preheat the oven to 160 C/ 325 F / Gas Mark 3.
  2. Grease and base line an 8 inch cake tin.
  3. Cream together the butter & sugar until light and fluffy.
  4. Mix together the two eggs and the yogurt.
  5. Add the egg mix to the butter and sugar and mix thoroughly.
  6. Add the flour and fold to combine.
  7. Add the baking powder and coconut and mix until all ingredients are combined.
  8. Add the raspberries and stir gently.
  9. Bake in the middle of the oven for 30-35 minutes.
  10. Allow to cool, dust with icing sugar and serve.

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