Description
A delightful dessert that combines the tropical flavor of coconut with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 4 eggs
- 1 cup (200g) sugar
- 1 tsp vanilla extract
- 3 tbsp (45ml) natural yogurt
- 1/2 cup (120ml) oil
- 2 cups (250g) all-purpose flour
- 3 tsp baking powder
- 1 cup (75g) coconut flakes
- 200g fresh raspberries
Instructions
- Preheat the oven to 180°C (350°F). Grease a 25×32 cm (10×12 inch) rectangular cake tin or line it with parchment paper.
- In a large mixing bowl, whisk together eggs and sugar until pale yellow and fluffy, about 3-5 minutes.
- Gradually pour in oil while whisking, then add yogurt and vanilla extract until blended.
- Sift flour and baking powder into the wet mixture and gently fold until just combined.
- Fold in coconut flakes until evenly distributed.
- Pour batter into the prepared cake tin and spread evenly.
- Scatter raspberries on top and press them slightly into the batter.
- Bake for 45-50 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
- Slice and serve with tea or coffee.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, coconut, raspberry, dessert, baking