Raspberry Strawberry Coconut Cake

This cake is outrageously good! 

The moistness & tartness of the berries with the unexpected flavour and texture of the coconut makes this cake unbelievably tasty! 

I'm sure it would work wonderfully as muffins too.

I really do think you should try this recipe... I know I say that all the time, but this is seriously too good to miss out on!

Read on for the recipe...

Raspberry Strawberry Coconut Cake

1/2 cup butter, soft

1 1/4 cup sugar

2 eggs

1/2 cup milk

1 1/2 cups flour, sifted

2 tsp baking powder

1 1/4 cup shredded coconut

1 cup strawberries, quartered

1 cup raspberries (use frozen or fresh - but put in freezer for 10 minutes before mixing in, so they retain their shape).

Icing sugar for dusting

Preheat oven to 350. Grease a 9 inch cake pan.

Beat the butter & sugar until creamy. Then beat in the eggs & milk.

Mix the dry ingredients, and gently mix into the wet.

Very gently fold in the strawberries and frozen raspberries.

Spoon batter into cake pan and bake for 1 -1.5 hours, until an inserted cake tester/toothpick comes out clean.

Allow to cool completely, then dust with icing sugar and ENJOY!!!