My Basket
Preparation: 20 minutes
Cooking: 50 minutes
Serves: 12
Ingredients
175g butter, plus extra for greasing
200g caster sugar
2 medium eggs, lightly beaten
250g self-raising flour
300g raspberries
25g coconut flakes
Method
1. Heat the oven to 180°C/350°F/gas 4 (or 160°C for fan ovens). Grease and line a 23cm square cake tin. Beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, then fold in the flour. Spread the cake mixture over the base of the tin and bake for 20 minutes.
2. Arrange the raspberries over the cake and bake for a further 25 minutes. Scatter over the coconut flakes and cook for 5 minutes. Leave to cool in the tin before cutting into slices.
Nutritional info
Per serving: 276 calories 14.7g fat (9.1g saturated) 0.43g salt
Image credits: Philip Webb
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Comments1
On: 11 May 2012 Permalink
thank its so yamyyyyy