A light, delicious sponge cake with a hint of coconut, filled with sweet raspberry jam and topped with raspberry frosting. This cake is ideal for the warmer spring and summer months.
- 170 g unsalted butter, softened, room temperature
- 150 g caster sugar
- 3 large eggs
- 120 g self raising flour, sifted
- 50 g desiccated coconut
- 45 ml whole milk
- 245 g raspberry preserve/jam
- 130 g frozen raspberries
- 170 g unsalted butter, room temperature
- 385 g powdered icing sugar, sifted
- ¼ tsp fine salt
- 25 g desiccated coconut
- 25 g coconut flakes
- A couple of sprigs of spring blossom
- Preheat oven to 180°C (350°F) and oil and line two 20cm (8-inch) round spring form or cake pans.
- On medium to high speed, beat the butter and sugar in the bowl of a standmixer equipped with the paddle attachment until pale and creamy. One at a time, add the eggs, beating thoroughly after each addition. Scrape the bowl’s sides clean.
- Combine the flour, desiccated coconut, and milk in a mixing bowl and stir until just incorporated.
- Evenly distribute the ingredients between the two prepared pans and smooth the tops. Preheat oven to 350°F and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 5 to 10 minutes in the pans before turning out onto a wire rack to cool fully.
- With a fork, mash the raspberries, then strain them into a bowl through a sieve. The pulp and juice should be kept in the bowl, but the seeds should be discarded in the sieve. In a small saucepan over medium heat, cook the raspberry juice until it reduces and thickens slightly. Remove the pan from the heat and allow it cool.
- Meanwhile, beat the butter, powdered icing sugar, and salt until light and fluffy in the bowl of a standmixer equipped with the paddle attachment. Beat in half of the chilled raspberry puree until well mixed. Now gradually add more until you have the flavor and natural coloration that you desire.
- Pipe the buttercream over the border of the bottom layer of cake and use an offset spatular to delicately level a 1 cm layer of raspberry preserve.
- Place the remaining cake on top and dollop the buttercream around the sides of the cake and onto the top with a spoon. Smooth it evenly around the cake and over the top using an offset spatula. Use the offset spatular tip to produce the ridges vertically for the design I made on the sides of the cake.
- Over the top, sprinkle dried or toasted flaked coconut and add the spring blossoms.
Source: Emma Duckworth Bakes
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