Raspberry, Mint and Coconut Cake

August brings a pinky hue to my culinary experiments. Admittedly there is absolutely nothing challenging about raspberries. They are my favourite fruit and pretty much guaranteed to be enjoyed by all. This cake is delightfully refreshing and provides an ideal palate cleanser after a heavy meal. Perfect for late summer evenings in the garden. The mint adds an unusual twist to some classic flavours and the coconut gives it a great texture. Try it with Rachel's Coconut Greek Yoghurt.

150 - 200g fresh raspberries
50g icing sugar
A small handful of fresh mint, chopped finely
175g margerine
175g caster sugar
75g dessicated coconut
175 g self raising flour
3 eggs

Grease and line a circular tin. Pre heat the oven to 180.
Mix the margerine and sugar, mix in the eggs and flour bit by bit. Stir in the coconut and the mint.
Sprinkle the icing sugar over the raspberries and mix gently.
Pour just over half the cake mixture into the tin. Spread the raspberries as evenly as possible on top. Pour the remaining cake mixture over the top. Bake for about 40 minutes until firm.