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
Ingredients: coconut; raspberry; 1 cup sugar; 2 medium eggs; 1/4 cup heavy cream; 3 tablespoons butter melted; 1 tablespoon lemon juice; 1 lemon finely grated zest; 1/4 cup self rising flour; 1 teaspoon baking powder; 3/4 cup shredded coconut; 3 ounces frozen raspberries; syrup Rosewater; 1/3 cup sugar; 1 teaspoon vanilla bean paste; 1 teaspoon rosewater; whipped cream to serve; raspberries to serve

Servings: persons

coconut
raspberry
1 cup sugar
2 medium eggs
1/4 cup heavy cream
3 tablespoons butter melted
1 tablespoon lemon juice
1 lemon finely grated zest
1/4 cup self rising flour
1 teaspoon baking powder
3/4 cup shredded coconut
3 ounces frozen raspberries
syrup Rosewater
1/3 cup sugar
1 teaspoon vanilla bean paste
1 teaspoon rosewater
whipped cream to serve
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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: coconut, raspberry, 1 cup sugar, 2 medium eggs, 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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