Raspberry, Coconut And Lime Cake - cooking recipe

Ingredients

10 tbsp (1 1/4 sticks) butter, at room temperature
2 None eggs, at room temperature
8 oz frozen raspberries
1 cup sugar
4 tbsp lime juice
1 tsp finely grated lime peel
1 cup self-rising flour
1 cup flaked coconut

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Combine the raspberries, 1/4 cup of the sugar and 2 tbsp of lime juice in a medium bowl. Spread in the prepared pan.
Beat the butter, lime peel and remaining 3/4 cup sugar in large bowl with electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour, coconut and remaining 2 tbsp lime juice. Carefully spread over the raspberries.
Bake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Serve warm.