This cake is outrageously good!
The moistness & tartness of the berries with the unexpected flavour and texture of the coconut makes this cake unbelievably tasty!
I'm sure it would work wonderfully as muffins too.
I really do think you should try this recipe... I know I say that all the time, but this is seriously too good to miss out on!
Read on for the recipe...
Raspberry Strawberry Coconut Cake
1/2 cup butter, soft
1 1/4 cup sugar
1/2 cup milk
1 1/2 cups flour, sifted
2 tsp baking powder
1 1/4 cup shredded coconut
1 cup strawberries, quartered
1 cup raspberries (use frozen or fresh - but put in freezer for 10 minutes before mixing in, so they retain their shape).
Icing sugar for dusting
Preheat oven to 350. Grease a 9 inch cake pan.
Beat the butter & sugar until creamy. Then beat in the eggs & milk.
Mix the dry ingredients, and gently mix into the wet.
Very gently fold in the strawberries and frozen raspberries.
Spoon batter into cake pan and bake for 1 -1.5 hours, until an inserted cake tester/toothpick comes out clean.
Allow to cool completely, then dust with icing sugar and ENJOY!!!