Ingredients
Topping
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan with baking paper.
2.In a small bowl using electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
3.Fold sifted flour and milk alternately into creamed mixture, beginning and ending with flour. Toss raspberries in extra flour. Lightly fold into batter with coconut.
4.Spoon mixture into pan. smoothing surface. Bake for 20 minutes. Reduce heat to moderately slow, 160°C. Bake for a further 40-50 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes before turning out onto wire rack to cool completely.
5.TOPPING: In a small bowl, using an electric beater, whip cream until soft peaks form. Spread over top of cooled cake. Dollop crushed raspberries over. Using a flat knife or the back of a spoon, swirl raspberries through cream.
