Raspberry and coconut tray bake

Pretty, plump raspberries are the heroes in this moist cake. Despite their delicate nature, they stay largely intact, releasing their juicy flavour with each moreish mouthful.

Prep 40 min
Cook 50 min
276.0 cal/
serving
Easy
effort

Recipe
Nutrition

Preparation

Lightly beat the eggs.

Method

1 Heat the oven to 180°C/350°F/gas 4 (or 160°C for fan ovens). Grease and line one 23cm square cake tin per 12 servings.
2 Beat the butter and sugar together until pale and fluffy.
3 Gradually beat in the eggs, then fold in the flour.
4 Spread the cake mixture over the base of the tin and bake for 20 minutes.
5 Arrange the raspberries over the cake and bake for a further 25 minutes.
6 Scatter over the coconut flakes and cook for 5 minutes.
7 Leave to cool in the tin(s) before cutting into slices.