Name: Coco-berry-nut cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: Coconut topping; 1/3 cup (50g) plain flour; 2 tablespoon caster sugar; 40 gram butter; 1/3 cup (15g) flaked coconut, coarsely chopped; 250 gram butter, softened; 1 teaspoon vanilla essence; 1 1/4 cup (275g) caster sugar; 3 eggs; 2/3 cup (100g) plain flour; 1 cup (150g) self-raising flour; 1/2 cup (55g) hazelnut meal; 150 gram frozen raspberries

Ingredients

Coconut topping

1/3 cup (50g) plain flour

2 tablespoon caster sugar

40 gram butter

1/3 cup (15g) flaked coconut, coarsely chopped

250 gram butter, softened

1 teaspoon vanilla essence

1 1/4 cup (275g) caster sugar

3 eggs

2/3 cup (100g) plain flour

1 cup (150g) self-raising flour

1/2 cup (55g) hazelnut meal

150 gram frozen raspberries

Method

1.Position oven shelves; preheat oven to 180°C. Grease a deep 23cm-square cake pan and line base with baking paper.

2.To make coconut topping, combine flour and sugar in a small bowl. Rub in butter. Using a fork, stir in coconut.

3.In a small bowl, beat butter, essence and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined between additions.

4.Transfer mixture to a large bowl. Using a wooden spoon, stir in flours and hazelnut meal.

5.Spread mixture evenly into prepared pan; sprinkle evenly with raspberries, then coconut topping.

6.Bake cake in moderate oven about 50 minutes. Stand cake 5 minutes then turn onto wire rack. Turn cake top-side up to cool.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%