ALMOND & COCONUT CAKE

SERVES 8 PREP 15 MINS + COOLING COOK 55 MINS COST $$$$$

1 ½ cups almond meal 1 cup caster sugar 1 cup desiccated coconut 200g butter, melted 3 eggs, lightly beaten 2 tsp vanilla extract 1 lemon, finely grated zest 125g punnet raspberries icing sugar, double cream, to serve

1 Preheat oven to moderate, 180°C. Lightly grease and line a 23cm spring form pan with baking paper.

2 In a large bowl, combine meal, sugar and coconut. In a jug, whisk butter, eggs, vanilla and zest together. Lightly mix into dry ingredients.

3 Pour batter into pan. Dot raspberries evenly over top. Bake 50-55 mins until golden and top springs back when lightly pressed in centre.

4 Cool in pan 10 mins before transferring to a wire rack to cool completely.

5 Dust with icing sugar. Serve in wedges with double cream.