This is my very own creation, made for the first time yesterday and when both myself and Himself took our first bites, we were unanimous that this was a recipe to be shared.
175g Caster Sugar
175g Plain Flour
1 tsp Vanilla Extract
2 tbsp Desiccated Coconut
Splash of Milk
Preheat your oven to 180° and grease a standard sized loaf tin
Starting with my failsafe vanilla sponge recipe, cream the butter first, then add in the sugar and beat until light and fluffy.
Next add in the eggs, one at a time, mixing well between each addition. Finally add the flour, coconut, vanilla, milk and combine.
Taking 3/4’s of your raspberries, crush them up and lie them on the base of your VERY well greased loaf tin
Add half your cake mix and then add the final 1/4 of your raspberries on top
Finish off with your second half of cake batter and decorate as you wish (don’t get too fancy, remember, this will end up being the base!)
Pop it into the oven for 45mins – 1 hour, I started checking it at 45mins. Once a cake skewer comes out clean, it’s ready.
Take it out of the oven and turn out straight away. As this is a beautifully soft and lusciously moist cake, handle it with a little extra care as it can bend quite easily.
Don’t be afraid of the little black bits, that’s caramelised jam and truly scrumptious!
To finish, dust generously with icing sugar
This cracking cake is best served warm with a steaming cup of tea in accompaniment
It’s quick, easy and should be made immediately