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Coconut, Raspberry and Chocolate Cake

Quick, easy and summery, this Raspberry, Coconut and White Chocolate traybake will have you whipping up a delicious bake in no time.

From the book

Rukmini Iyer

Introduction

This is one of my favourite cakes – all credit to Mrs Bland, my cookery teacher at school, from whom I learned a version of this recipe over twenty years ago, with glace cherries instead of raspberries. Make this cake once, and I prom ise you’ll be baking it regularly for the next twenty years too.

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Ingredients

115g sugar
115g butter, softened
2 eggs
30g self-raising flour
115g desiccated coconut
100g chocolate chips
100g fresh raspberries
50g white chocolate

Essential kit

You will need a shallow 18cm x 24cm rectangular baking tin, buttered and lined with baking paper.

Method

1. Preheat the oven to 160°C fan/180°C/ gas 4. Beat the sugar and butter together until light and fluffy, then whisk in the eggs, one at a time. Fold in the flour, desiccated coconut, chocolate chips and raspberries, then smooth the mixture down into the baking tin.

2. Transfer to the oven and bake for 25-30 minutes, until golden brown and cooked through – a skewer inserted into a not­ chocolatey bit should come out clean.

3. Let the cake cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.

4. Once the cake is cold, break up the white chocolate and melt it in the microwave in 10-second blasts, stirring in between until smooth. (Alternatively, melt the chocolate in a heatproof bowl set over a bowl of simmering water.)

5. Drizzle the chocolate over the cake (you will probably need to use a piping bag, as the white chocolate is quite thick even when melted). Leave to set, then cut the cake into squares and serve.

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