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