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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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


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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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.

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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.

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.

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

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.)

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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