Coconut And Raspberry Cake - cooking recipe

Ingredients

3/4 cup butter, chopped, at room temperature
3/4 cup granulated sugar
3 None eggs
1/2 cup self-rising flour, sifted + 1 tbsp
1/4 lb frozen raspberries
1/2 cup desiccated coconut
3 tbsp milk
None None For the topping
1/2 cup heavy cream
2 oz raspberries, lightly crushed

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line an 8 inch round cake pan with parchment paper. Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Toss raspberries in remaining flour then fold into batter along with coconut.
Transfer to prepared pan, smooth surface and bake for 20 mins. Reduce heat to 325\u00b0F and bake for another 40-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then turn out onto a wire rack to cool completely.
For the topping, whip cream to soft peaks. Spread over top of cooled cake. Arrange crushed raspberries over top then swirl together.