Raspberry Coconut Cake

Ingredients

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 tsp salt (softened)
• 2 Eggs
• 400 g coconut flakes
• 50 g powdered sugar
• 500 g raspberries (thawed and slightly drained)

Instructions

1. 1.

   Knead flour, butter, sugar, eggs, salt, and 100 g coconut flakes into a shortcrust dough. Wrap in foil and refrigerate for 1 hour.

2. 2.

   Preheat the oven to 180 °C fan-forced. Roll out the shortcrust dough between two sheets of parchment paper and place on a baking tray. Raise a small edge. Spread raspberries over the dough and dust with powdered sugar. Sprinkle the remaining coconut flakes on top. Bake in the hot oven for about 30 minutes until golden yellow. Let cool, cut into small rectangles, and serve.