- Preheat oven to 160c. Prepare tin.
- Beat butter (or coconut oil) and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Stir in flour and milk, in two batches. Fold ¼ cup of raspberries into mixture. Spread three quarters of cake mixture into pan, sprinkle with remaining raspberries; spread with remaining cake mixture.
- Bake about 45mins or until skewer inserted into the centre comes out clean.
- tand cake in pan 5 minutes; turn onto wire rack to cool.
If you use frozen raspberries do not thaw before use.
