Raspberry, Coconut And Lime Cake

1. 1

   Preheat the oven to 350u00b0F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. 2

   Combine the raspberries, 1/4 cup of the sugar and 2 tbsp of lime juice in a medium bowl. Spread in the prepared pan.

3. 3

   Beat the butter, lime peel and remaining 3/4 cup sugar in large bowl with electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour, coconut and remaining 2 tbsp lime juice. Carefully spread over the raspberries.

4. 4

   Bake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Serve warm.

No additional tips available.