Raspberry and Coconut Crumble Cake

There is comfort in this delicate raspberry and coconut cake with an unexpected crunch of a crumble topping.

Ingredients

1 & 1/2 cups plain flour

1 & 1/2 teaspoons baking powder

1/2 teaspoon salt

100g butter, softened

1 cup sugar

1 egg

1/2 cup milk

1 teaspoon vanilla essence

3/4 cup desiccated coconut

1 cup frozen raspberries

Crumble Topping

1/4 cup wholemeal flour

1/3 cup brown sugar

1/2 cup desiccated coconut

60g butter

Method

1. Heat oven to 170C and grease and line a 20cm spring form cake tin.

2. Sift dry ingredients into a bowl.

3. In a seperate bowl, beat sugar and butter until light and fluffy, then add egg, milk and vanilla essence and mix.

4. Fold wet ingredients into the dry ingredients, and finally fold in the coconut and frozen raspberries.

5. Spread cake batter evenly in cake tin.

6. Put all crumble ingredients in a bowl and rub butter into the dry ingredients until the mix resembles bread crumbs, scatter evenly over the cake batter.

7. Bake for 45-50 minutes.

8. Leave in tin to cool for 20 minutes then carefully slide off tin base, ready to serve

Notes

• Lovely served with cream but it would be ice-cream every time if Matty had his way.