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Margaret Pittaway and Fiona Gower's Raspberry Coconut Cake

Raspberry Coconut Cake

Recipe byMargaret Pittaway.
Made on Good Morning by  Fiona Gower

Serves 8-10

125 g butter, softened
275 g sugar
2 eggs
125 ml milk
185 g flour, sifted
2 tsp baking powder
70 g coconut
200 g frozen raspberries (I used frozen mixed berries)
icing sugar to dust

Preheat oven to 180°C.
Grease and line a 20 cm spring-form tin.
Cream butter and sugar.
Beat in eggs and milk.
Fold flour, baking powder, coconut and frozen berries through the cake batter.
Spoon batter into the prepared tin and bake for 1.5 hours or until a skewer inserted in the centre comes out clean.
Cool before removing from the tin.
Serve dusted with icing sugar.