Coconut & Raspberry Ripple Cake
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Coconut & Raspberry Ripple Cake
Recipe By Courtney Roulston
Ingredients
1 ½ cups Coles self-raising flour
1 tsp baking powder
2/3 cup coconut sugar
sea salt
2/3 cup Coles desiccated coconut
3 free range eggs
2/3 cup Squeaky Gate extra virgin olive oil
½ cup coconut milk
2 punnets raspberries (or 250 g)
2 tbs shaved toasted coconut to serve
Raspberry Extra Virgin Olive Oil Icing
1 cup Coles pure icing sugar, sifted
¼ cup raspberries, crushed
2 tbs Squeaky Gate extra virgin olive oil
Method
Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt.
Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.
Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.
Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving.
