Julia’s Raspberry, Coconut and Lime Cake
Coming into high spring, berries are noticeably more affordable and tasting as they should. Every time I go grocery shopping, I can’t help but pack punnets and punnets into my basket. They’re often eaten even before we make it home (anyone with a small child knows their love for berries knows no bounds). But sometimes they last long enough to make it into a cake. Here bright raspberries are folded through a coconut and lime cake batter and baked into a loaf cake. It’s perfect for afternoon tea or to pack for a picnic, now that we can!
The glaze is inspired by the sour cream glaze which graces the tall chiffon cakes at Beatrix Bakes. It just sets and isn’t too sweet. I’ve mixed in some lime zest to bring out even more lime flavour from the cake, and topped it with some shredded coconut. While a dusting of icing sugar would do, the glaze turns it into a rather special loaf. While I used fresh, frozen raspberries are also perfectly fine to use, which makes this cake a great all year-rounder. Other berries like blueberries and blackberries would work in this cake wonderfully too.
