Berry and coconut cake
9
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 16 • Difficulty: Easy
When you're entertaining, a simple coconut cake studded with juicy berries is a real crowd pleaser.
Ingredients
White self-raising flour
1¾ cup(s), (260g)
Caster sugar
1 cup(s), (220g)
Shredded or desiccated coconut
1 cup(s), (80g)
Reduced fat oil spread
100 g, melted
Egg(s)
3 medium, lightly beaten
Skim milk
½ cup(s), (125ml)
Vanilla bean extract
1 tsp
Frozen berries
200 g
Cornflour
2 tsp
Icing sugar
1 tsp, to serve
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm square cake tin with oil and line base and sides with baking paper.
2
Combine the flour, sugar and coconut in a medium bowl. Stir in the melted spread, eggs, milk and vanilla. Place the berries in a medium bowl. Add the cornflour and toss to coat the berries.
3
Spread half the cake mixture into the prepared tin. Sprinkle with half the berries. Spread remaining cake mixture over the berries. Top with the remaining berries. Bake for 1 hour 25 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack to cool. Serve cake cut into squares and dusted with icing sugar.
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