Raspberry, coconut and lime cake

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.
raspberry, coconut and lime cake



1.Preheat oven to 180°C. Grease 20cm round cake pan, line base with baking paper.
2.Combine raspberries, 1/4 cup of the sugar and 2tbsp lime juice in a small bowl; spread over base of pan.
3.Beat butter, rind and remaining sugar until light and fluffy. Beat in eggs, one at a time. Fold in sifted flour, coconut and remaining juice.
4.Carefully spread mixture into pan. Bake cake about 50 minutes. Stand cake in pan 5 minutes before turning onto serving plate. Serve warm.

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