Raspberry, Coconut And Lime Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Combine the raspberries, 1/4 cup of the sugar and 2 tbsp of lime juice in a medium bowl. Spread in the prepared pan.
- Beat the butter, lime peel and remaining 3/4 cup sugar in large bowl with electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour, coconut and remaining 2 tbsp lime juice. Carefully spread over the raspberries.
- Bake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Serve warm.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).