• Grease or line a loaf tin with butter or parchment paper.
• Preheat the oven to 180 degrees C or to 356 degrees F

Dry Ingredients

• In a large bowl, sift in the gluten-free flour mix.
  280 grams - 1.5 Cup Gluten-Free Flour mix - See notes for my gluten-free flour mix
• Add desiccated coconut
  60 grams - ½ Cup Desiccated coconut
• Sift the Xanthum gum, baking powder and keep it aside.
  2 teaspoon Baking powder, ½ teaspoon Xanthum gum

Coating of Raspberries.

• Rinse the raspberries and let them stand in a colander or a sieve to remove any excess water.
  200 grams of Fresh Raspberries
• Lightly with a kitchen towel pat it dry.
• Keep aside 5-6 raspberries, for the topping.
• In a bowl add the raspberries and a tablespoon of flour.
• Coat the raspberries with the flour. This helps in raspberries not sinking in the batter.

Preparing the cake batter

• In a bowl add in the softened butter.
  125 grams Butter - Softened
• Add in the sugar and whisk until light and fluffy. (around 2-3 minutes)
  150 grams - ¾ cup Castor Sugar or dark brown sugar
• Now add the eggs one at a time and whisk again.
  2 Large Eggs
• Add in the vanilla extract, lemon juice, and lemon zest and mix.
  Zest of 2 lemons, 1 teaspoon Vanilla Extract, 1 teaspoon Lemon Juice
• Now add one-third of the dry ingredients and fold it in the wet mixture.
• Then add half of the yogurt and fold again.
  120 grams of Yogurt/Curd
• Repeat the above steps finishing with the dry ingredients.
• Adding cake batter to the pan
• Add one-third or half of the mixture to the cake pan.
• Spread it uniformly.
• Layer the cake with coated raspberries.
• Repeat the above steps finishing off with the cake batter.
• Line the top with the undusted raspberries.

Baking of the cake

• Bake in a preheated oven for 55-60 minutes or until a toothpick inserted comes out clean.
• Once done remove the cake and let it cool down in the loaf tin for 15-20 minutes.
• After 15-20 minutes run a knife or spatula along the edges to loosen the cake.
• Remove it and cool it on a wire rack.
• Cool it completely before cutting.