This fruit-infused creation looks super-fancy, but is a doddle to make. It’s ideal as a Valentine’s dinner dessert – not too heavy, but just indulgent enough for a celebration.

150 g butter or margarine, softened
180 ml (150 g) castor sugar
3 extra-large eggs
310 ml (175 g) Snowflake Cake Wheat Flour
8 ml Snowflake Baking Powder
125 g fresh raspberries

For the topping     
3 egg whites
125 ml (105 g) castor sugar
250 ml (80 g) desiccated coconut


  1. Cream the butter and castor sugar together. Add the eggs, one at a time, beating well after each addition until the mixture is light and creamy.
  2. Sift the flour and baking powder together. Add to the egg mixture and mix lightly until smooth. Spoon the mixture into a greased 23 cm loose-bottom round cake pan. Place the raspberries on top of the cake batter.
  3. For the topping: Whisk the egg whites until foamy, then gradually add the sugar and whisk until stiff peak stage. Fold in coconut. Spoon topping over the raspberries.
  4. Bake in a preheated oven at 180°C for about 55 minutes. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.