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Raspberry and coconut tray bake

Pretty, plump raspberries are the heroes in this moist cake. Despite their delicate nature, they stay largely intact, releasing their juicy flavour with each moreish mouthful.

  • Timer Prep 40 min
    Cook 50 min
  • Chart 276.0 cal/
  • Chef hat Easy


Lightly beat the eggs.


  1. 1 Heat the oven to 180°C/350°F/gas 4 (or 160°C for fan ovens). Grease and line one 23cm square cake tin per 12 servings.
  2. 2 Beat the butter and sugar together until pale and fluffy.
  3. 3 Gradually beat in the eggs, then fold in the flour.
  4. 4 Spread the cake mixture over the base of the tin and bake for 20 minutes.
  5. 5 Arrange the raspberries over the cake and bake for a further 25 minutes.
  6. 6 Scatter over the coconut flakes and cook for 5 minutes.
  7. 7 Leave to cool in the tin(s) before cutting into slices.
  • Average per serving
  • Calories 276.0kCal
  • Fat14.7g
  • Saturated9.1g
  • Salt0.43g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg