Raspberry and Coconut Cake
This is a lovely recipe from Yeo Valley for a sponge cake and really simple to make! You can really taste the coconut and the raspberries keep the cake moist. 70g Unsalted butter 115g Caster sugar 2 Large eggs 40g Yeo Valley organic natural yogurt 115g Self-raising flour 1 Tsp baking powder 50g Desiccated coconut 100g Fresh or frozen raspberries (I used a few extra raspberries to decorate the cake) Preheat the oven to 160degrees / gas mark 3. Grease and line a 20cm round cake tin. Cream the butter and sugar together until light and fluffy. Mix together the eggs and yogurt, then add to the butter and sugar and mix thoroughly. Fold in the flour, then add the baking powder and coconut and mix until combined. Add the raspberries and stir gently. Pour into the tin and bake for 30-35 minutes . Allow to cool, dust with icing sugar and decorate with raspberries.
