Raspberry Coconut Butter Cake
This simple little cake gains as many points for appearance as it does for taste.
Ingredients
- 45 g unsalted butter
- 60 g white granulated sugar caster
- 1 egg
- 45 g all-purpose flour cake flour
- 1/4 tsp baking powder
- 25 g coconut flakes shredded
- 25 g sour cream
- 12-15 raspberries fresh
- 2 tbsp raspberries jam
Instructions
- Add butter and caster sugar into the mixer and cream it. Add egg to the same mixture and mix thoroughly. Slowly sift in the cake flour and fold it in. Add sour cream into the batter then mix well. Add in desiccated coconut and baking powder, continuing to stir.
- Butter the cake tin and fill 1/3 of it with batter, put a layer of raspberries on top of the batter and cover it with and 1/3 of the batter. Knock to release air bubbles before putting the cake into the oven.
- Bake for 30 minutes. Remove the cake from the cake tin and rim off the top of the cake. Spread raspberry jam over the top of the cake and place the remaining raspberry of top and it is ready to serve.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]