Raspberry cake on a tray

Ingredients for 1 servings:

• 200 g butter, soft
• 250 g sugar
• 5 eggs
• 1 tbsp vanilla sugar
• 350 g flour
• 1 tsp, heaped baking powder
• 100 g desiccated coconut
• ½ jar orange soda
• 300 g raspberries, fresh or frozen
• 2 tbsp powdered sugar, or cinnamon sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Coconut flakes in the soil

Cream the butter until fluffy, then gradually add the sugar, vanilla sugar, and eggs (mixing in one egg and a little sugar at a time, before adding the next). Then stir in 1/2 glass of orange fizz and the desiccated coconut. Finally, add the flour mixed with the baking powder. Spread the batter onto a baking sheet, scatter the raspberries on top, and press in lightly. Bake the cake on the lowest rack of the oven at 160°C for about 30 minutes. Based on your oven’s experience, the cake should still be quite light in color. If you like, you can sprinkle the cake with powdered sugar or cinnamon sugar after it has cooled.