Raspberry Coconut Butter Cake

Raspberry Coconut Butter Cake
Servings: 6-8
Anyone familiar with Jane Webster’s recent book French Ties will instantly recognize this beauty! Now, I’ve taken the artistic and culinary liberty to modify the recipe to suit my tastes. After trying my version, it was love at first bite! A classic to be sure!

INGREDIENTS:

1.	Add butter and caster sugar into the mixer and cream it.
2.	Add egg to the same mixture and mix well.
3.	Sift in the cake flour and fold it in.
4.	Add sour cream into the batter then mix well.
5.	Add in desiccated coconut and baking powder, mix well.
6.	Butter the cake tin, fill 1/3 of it with batter, put a fill raspberry and cover it with batter.
7.	Knock to release air bubbles before sending the cake into the oven.
8.	Bake for 30 minutes.
9.	Remove the cake from the cake tin and rim off the top of the cake.
10.	Spread raspberry jam over the top of the cake and place the remaining raspberry of top and it is ready to serve.