Raspberry & coconut teacake

Serving size: Serves 8
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

INGREDIENTS

¾ cup caster sugar
2 eggs
¼ cup pure thick cream
40g butter, melted
1 tablespoon lemon juice
finely grated zest 1 lemon
1¼ cups self-raising flour
1 teaspoon baking powder
2/3 cup shredded coconut
½ cup frozen raspberries
thick cream, extra raspberries, to serve
ROSEWATER SYRUP
2/3 cup water
¼ cup caster sugar
1 teaspoon vanilla bean paste
1-2 teaspoons rosewater

METHOD

Preheat oven to moderate, 180°C. Lightly grease a 20cm round spring-form pan. Line base with baking paper.
In a medium bowl, combine sugar and eggs. Beat with an electric mixer for 1 minute until combined. Add cream and beat for a further 1-2 minutes, until pale and thickened. Stir in butter, juice and zest.
Sift flour and baking powder together. Fold into creamed mixture with coconut and raspberries.
Pour mixture into prepared pan. Bake for 40-45 minutes, until cooked when tested with a skewer.
ROSEWATER SYRUP. Meanwhile, combine all ingredients in a saucepan. Stir over low heat, until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes, until syrupy. Allow to cool.
Pour two-thirds of the syrup over warm cake. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Serve with cream, and extra raspberries and syrup.

More delicious recipes in this week's Woman's Day, on sale October 12, 2009.