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Coconut Berry Cake


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Ingredients

12 portion(s)

Cake Batter

  • 50 g butter, cubed, at room temp
  • 2 eggs
  • 250 g Milk
  • 100 g sugar, raw or white
  • 100 g coconut descicated
  • 200 g Self Raising Flour
  • 250 g berries - raspberries used here
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Recipe's preparation

  1. 1. Preheat oven to 180 degrees (fan forced)

  2. 2. Grease and line 20cm Thermomix rose gold spring form tin with baking paper

  3. 3. Add butter, eggs and milk to Closed lid - 10 seconds / speed 4

  4. 4. Scrape sides of bowl down

  5. 5. Add sugar, coconut and flour to Closed lid - 10 seconds / speed 4

  6. 6. Add raspberries to Closed lidCounter-clockwise operation 3 seconds / speed 4

  7. 7. Pour cake batter into tin

  8. 8. Place into preheated oven - bake for 50-60 minutes 

  9. 9. Allow to cool in tin for 5-10 minutes before turning out onto wire rack to cool 

  10. 10. Enjoy this declicious cake as you please

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Accessories you need

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Tip

* Cake best stored in airtight container in fridge

* Freeze whole for later or in individual serves (great for school lunches)

* Can have icing if desired - cream cheese best

* Can also be served warm as a dessert - great with chocolate sauce and icecream

* Alternate berries can be used as desired 

* For a decorative pattern press berries into top of the batter before baking


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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