I make these for my beautiful mum who is the queen of self discipline when it comes to eating healthy and even she cannot resist them. Raspberry, coconut bites of heaven in a delicate almond sponge. Sometimes you’ve just got to give in and just embrace the deliciousness.

Ingredients

225g butter

300g caster sugar

150g plain flour

1/2 teaspoon baking powder

3 eggs

175g raspberries

1 teaspoon almond essence

Cup of dessicated coconut to sprinkle over

Table spoon or two of icing sugar to dust.

Method

Pre heat oven to 200c / 180c fan

Line and grease your cake tin. Leave a little of the greaseproof paper hanging over so you can lift the cake out easy once it is cooked. I used a 28x19cm oblong shallow tin.

Just place all your ingredients for the cake except your raspberries, coconut and icing sugar into a large mixing bowl and whisk with an electric whisk or however you wish until smooth and creamy.

Now add your raspberries and fold them into the mixture evenly. Smooth over so it’s nice and even with a palette knife and sprinkle over your coconut.

Pour into your cake tin and bake on the middle shelf of the oven for 30 minutes.

You will see it rising and when it’s ready to take out it will be lightly golden and springy to the touch in the centre.

Remove from oven and allow to cool in the tin for 10 minutes or so. Once the cake has cooled down remove by lifting out by the greaseproof paper and place on a wire rack to cool. Slice into squares and scatter over a little dusting of icing sugar to make it pretty.