INGREDIENTS

  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 quart raspberries (frozen and drained is fine, fresh is best though)
  • 3 tablespoons sugar

    • Topping

  • 3/4 cup brown sugar
  • 1/2 cup butter , melted
  • 1/4 cup cream
  • 1 cup coconut

DIRECTIONS

  1. Beat eggs, sugar and vanilla until thick. Add the dry ingredients (sifted together if you like). Heat milk and butter to the boiling point, then add to the batter. Pour into a lightly greased 9×13 inch pan. Sprinkle the raspberries over the top; sprinkle 3 tbsp sugar over the raspberries.
  2. Bake at 350 degrees F for 30-40 minutes or until golden brown.
  3. Topping: Combine all ingredients. Frost cake-return to hot oven or broiler to brown.