Raspberry And Coconut Teacake - cooking recipe

Ingredients

None None Raspberry and coconut teacake
1 cup sugar
2 None medium eggs
1/4 cup heavy cream
3 tbsp butter, melted
1 tbsp lemon juice
1 None lemon, finely grated zest
1/4 cup self-rising flour
1 tsp baking powder
3/4 cup shredded coconut
3 oz frozen raspberries
None None Rosewater syrup
1/3 cup sugar
1 tsp vanilla bean paste
1 tsp rosewater
None None Whipped cream, to serve
None None Raspberries, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8 inch round springform cake pan. Line base with parchment paper.
In a medium bowl, combine sugar and eggs. Beat with an electric mixer for 1 min until combined. Add cream and beat for another 1-2 mins, 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 mins, until a skewer inserted in the center comes out clean.
Meanwhile, make the rosewater syrup: Combine 2/3 cup water, sugar, vanilla bean paste and rosewater. Stir over low heat until sugar dissolves. Bring to a boil. Reduce heat to low. Simmer for 4-5 mins, until syrupy. Allow to cool.
Pour two-thirds of the syrup over warm cake. Cool in pan for 10 mins before transferring to a wire rack to cool completely. Serve with whipped cream, extra raspberries and syrup.