Raspberry And Coconut Teacake Recipe

Name: Raspberry And Coconut Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: None None Raspberry and coconut teacake; 1 cup sugar; 2 None medium eggs; 1/4 cup heavy cream; 3 tbsp butter, melted; 1 tbsp lemon juice; 1 None lemon, finely grated zest; 1/4 cup self-rising flour; 1 tsp baking powder; 3/4 cup shredded coconut; 3 oz frozen raspberries; None None Rosewater syrup; 1/3 cup sugar; 1 tsp vanilla bean paste; 1 tsp rosewater; None None Whipped cream, to serve; None None Raspberries, to serve

Servings: persons

None None Raspberry and coconut teacake
1 cup sugar
2 None medium eggs
1/4 cup heavy cream
3 tbsp butter, melted
1 tbsp lemon juice
1 None lemon, finely grated zest
1/4 cup self-rising flour
1 tsp baking powder
3/4 cup shredded coconut
3 oz frozen raspberries
None None Rosewater syrup
1/3 cup sugar
1 tsp vanilla bean paste
1 tsp rosewater
None None Whipped cream, to serve
None None Raspberries, to serve

1
Preheat the oven to 350u00b0F. Lightly grease an 8 inch round springform cake pan. Line base with parchment paper.
2
In a medium bowl, combine sugar and eggs. Beat with an electric mixer for 1 min until combined. Add cream and beat for another 1-2 mins, until pale and thickened. Stir in butter, juice and zest.
3
Sift flour and baking powder together. Fold into creamed mixture with coconut and raspberries.
4
Pour mixture into prepared pan. Bake for 40-45 mins, until a skewer inserted in the center comes out clean.
5
Meanwhile, make the rosewater syrup: Combine 2/3 cup water, sugar, vanilla bean paste and rosewater. Stir over low heat until sugar dissolves. Bring to a boil. Reduce heat to low. Simmer for 4-5 mins, until syrupy. Allow to cool.
6
Pour two-thirds of the syrup over warm cake. Cool in pan for 10 mins before transferring to a wire rack to cool completely. Serve with whipped cream, extra raspberries and syrup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: None None Raspberry and coconut teacake, 1 cup sugar, 2 None medium eggs, 1/4 cup heavy cream, and more.

Yes, Raspberry And Coconut Teacake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry And Coconut Teacake

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