Raspberry Coconut Cake

It was birthday cake time again at work and I decided to work with the Lemon Coconut Teacake recipe (previously posted) and try a different flavour. This worked really well. Everyone loved my cake!!!
By the way frozen berries are brilliant, just take out what you need and put the rest back for another time.

It is basically the same recipe as below, but I replaced the whole cup of milk with pureed raspberries and yoghurt. I kept the lemon flavoured icing, that tang is pretty good.

I made 2 cakes which was quite simple as it is a one bowl operation...while 1 is cooking,whip up another. This makes 12 good servings.

First heat your oven 170◦ and grease and line the bottom of a 23 cm cake pan.

These quantites are for 1 cake
All into a large bowl
1 ½ cups flour sifted with
1 ½ tsp baking powder
Pinch salt
1 cup castor sugar
½ cup coconut
Zest 1 lemon
2 large eggs
Put 3 tbs pureed frozen raspberries in a fluid measuring cup
add 3 tbs plain yoghurt and top up to 1 cup with milk
In with the rest.
125 gms unsalted butter melted

Extra pureed rapsberries to sandwich the cakes together.

Mix really well with your wooden spoon making sure it is well incorporated.

Into the greased pan, give a quick tap and into the oven for 30- 35 minutes.
Test with skewer if it comes out clean its done.

Cool in pan 5 mins and turn onto rack and let them cool completely.
Place one cake on plate and cover with the extra pureed raspberries,
top with the other cake

To ice
1 ½ cup icing sugar
1 cup coconut
1 tsp lemon zest
½ cup lemon juice
2-3 tbs pureed raspberries
Mix and spread over the cake.