RASPBERRY COCONUT MIDI-CAKE: butter free, healthy fibre

Delicious and appealing butter-free cake featuring coconut and fresh juicy berries... 

Toasted and plain coconut add to the rustic texture of a summery cake

The recipe was adapted from Sky Gygnel in The Sunday Times, who serves it - fruit-free - for breakfast.

But 67 thought it would be perfect as a fruity Sunday lunch dessert.  

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To make it healthier - and offset the custard garnish -white flour was replaced with 100% Organic self-raising brown flour* and the batter was dotted with ripe fresh raspberries.  It was served with ice-cold vanilla custard (which came out of a tin!)

67 worried about the cake's texture when baked; it looked solid and as if it might be stodgy.  But Reader, nothing could be further from the truth.  This is not one of your airy, very fine-crumbed almost cloud-like cakes but a delightful get-your-teeth-stuck-into layer of rustic deliciousness.  It was delightful to eat on a broiling summer day. 

Slightly larger than 67's usual midi-cakes, it will keep well in the fridge and no one will mind a second portion a day later.  

Cost: Modest

Serves: 2-4

Ingreds

70g/2.5oz organic self raising brown flour

35g/1.2oz coconut, divided

One medium egg

75g/2.6oz castor sugar

25ml sunflower oil

100g/3.5oz plain or coconut yoghurt

1/4 teaspoon maple syrup

generous handful fresh raspberries

Method:

1. Preheat oven to 160°C/180°C fan/350F
2. Line the bottom of a 5inch/12.7cm cake tin with greaseproof paper; also line sides of tin with strip of greaseproof which comes at least 1in/2cm above the tin's sides 
3. In a small bowl, combine flour and 25g/scant oz shredded coconut
4. Brown rest of coconut in a dry frying pan over med heat (5-10mins), shaking now and again to prevent burning; set aside
5. In a second bowl combine the eggs and sugar; beat with an electric whisk until doubled in volume and pale yellow 
6. Whisking continuously, add oil in a steady trickle then yoghurt in one go; whisk until smooth
7. Add dry ingredients one spoonful at a time continuing to whisk without pause
8. Line bottom of tin with a few large halved raspberries; gently pour over batter
9. Press whole raspberries into the surface of the batter in a decorative pattern
10. Bake 45 to 50 minutes, turning cake from back to front once, until lightly golden, the sponge bounces back when pressed and a toothpick inserted in the centre comes out clean 
11. Cool cake in tin 10 mins; lremove greaseproof paper; place right side up on wire rack
12. Immediately brush top with maple syrup and sprinkle over remaining coconut

*Duchy originals 

Comments:

'Was initially worried about the texture which looks rustic rather than fine-crumbed but the cake was very appealing and satisfying.  And the combo of coconut and raspberries baked in the cake as well as appearing on it was really fantastic.' Retired writer

Tips:

Blackberries would be good in this or dates, apples and pears but nothing too wet.

Please leave a question in the box below 

These recipes have been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.