Ingredients

Method

• 1 cup Woolworths lemon-flavoured avocado oil
• 3 free-range eggs
• 225 g caster sugar
• 1 t vanilla extract
• 300 g cake flour
• 2 t baking powder
• a generous pinch salt
• 48 g desiccated coconut
• ¾  cup milk
• 160 g frozen raspberries
• a handful fresh raspberries, to decorate
• icing sugar, for dusting
• For the simple syrup:
• 1 cup water
• 225 g castor sugar

Method

Ingredients

1. Preheat the oven to 180 ºC and grease a 22 cm bundt cake tin.

2. Whisk together the oil, eggs, sugar and vanilla. In a separate bowl combine the flour, salt and coconut.

3. Add the flour and milk, alternating between the two, to the wet ingredients.

4. Spoon a quarter of the batter into the tin. Fold the berries into the remaining batter, then pour over the batter in the tin.

5. Bake for 1 hour or until skewer comes out clean. Allow to cool in the tin, then turn out onto a wire rack.

6. To make the simple syrup, combine equal parts water and sugar in a sauce pan over medium heat, bring to a boil, stirring until sugar is dissolved. Allow to cool and drizzle on cake.

7.  Drizzle simple syrup on the cake.

8. Dust with icing sugar and place the raspberries in the centre of the cake.

Find more cake recipes here. 

Videography: Romy Wilson
Photography: Shavan Rahim