Raspberry and coconut cake – and unsettling times

It’s difficult to comprehend what’s been going on with the world in the what, three weeks since my last post? We are in lockdown, staying at home as much as possible. I have learnt to use various new (to me) forms of social media so that we can stay in touch with family and friends. It makes such a difference to be able to see as well as hear them and the ability to have all the family together on one call is wonderful. I also feel very lucky to have a garden so at least we can get outside. daffodils

Mr McGregor took this and has called it ‘Daffodils with Wheelbarrow’.

I am managing to do some running for exercise, but have also been doing some online yoga and pilates classes. I have been meaning to do both since I’m definitely stiffening up with age… and this seems like a good opportunity. The Pilates classes I previously attended in person are now being done by the teachers from their own homes (which are considerably tidier than mine) and are excellent. In case you are interested you can find them here (https://www.pilatesplusphysio.co.uk/). I’ve also been doing some Vinyasa Flow Yoga (also run by the teachers from their homes) – you can find them here: https://www.meadowlarkyoga.com/. I’m really enjoying both and finding them good for my physical and mental health at the moment.

I found some dessicated coconut in the cupboard and, together with some of last year’s raspberries which we had in the freezer, made this Raspberry and Coconut cake.

Raspberry and Coconut Cake raspberry and coconut

150g softened unsalted butter

50g dessicated coconut

50g caster sugar

3 large eggs, beaten

175g self-raising flour

150g raspberries (or whatever you can find)

  1. Preheat oven to 180/160 fan/gas 4. Grease and line a loaf tin
  2. Beat the butter and sugar together until light in colour (4-5 minutes)
  3. Beat in the eggs in three lots – adding a spoonful of flour each time will help them mix in
  4. Fold in the flour and coconut
  5. Fold in the raspberries and spoon into the tin
  6. Bake for ~55minutes to 1 hour
  7. Cool for 10 mins in the tin and then fully on a wire rack


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