I think I’ve mentioned before that I read a lot of food blogs. There are a few food bloggers I follow that had been posting about The Secret Recipe Club. i decided to find out what they were talking about! I’m happy i did! You get a blog assignment each month from one of the leaders of the group, and you get to pick any recipe you want from it. Then everyone posts their recipe on the same day at the same time for the big reveal. Fun right?
My assignment this month was leigh from chit chat chomp a blogger from Melbourne! I took a look around the site and decided on the raspberry coconut cake. Yum! It was delicious!
Raspberry Coconut Cake
adapted from chitchatchomp
1 stick unsalted butter, softened
1 1/4 cup sugar
1/2 cup milk
1 2/3 cup plain flour
2 tsp baking powder
1cup shredded coconut
1 cup frozen raspberries (or more)
powdered sugar, for dusting
Preheat the oven to 350 degrees. Grease and line a 9″ spring form cake pan.
Beat the butter and sugar using electric beaters until pale and creamy, then beat in the eggs and milk. Fold the flour, baking powder, coconut and frozen raspberries through the cake batter.
Spoon the batter into the prepared cake tin and bake for about 45-60 min or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool before removing from the pan. Serve dusted with powdered sugar.