Raspberry and Coconut Cake Recipe

raspberry and coconut cake

INGREDIENTS

FOR THE CAKE

  • 250 g unsalted butter
  • 250 g caster sugar
  • 250 g plain four
  • 2 tsp. baking powder
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 100 ml canned coconut milk
  • 75 g desiccated coconut

FOR THE BUTTERCREAM

  • 125 g butter
  • 270 g icing sugar
  • 25 ml coconut milk
  • 30 g desiccated coconut

TO ASSEMBLE

  • 100 g raspberry jam
  • 100 g desiccated coconut
  • Pink food colouring
  • Few drops of water
  • Fresh berries, to decorate

DIRECTIONS

  1. Preheat oven to 190ºC (170ºC Fan) and grease and line your three 3 x 6″ cake tins.
  2. Cream together the butter and sugar, it should be really light and fluffy at this stage.
  3. Add the eggs one at a time, incorporating each one before adding the next. Sift in the flour and then add in the coconut milk, desiccated coconut, vanilla and baking powder. Mix until it is all incorporated, but no more than you need to.
  4. Divide the mixture between the tins, and bake for 25-30 minutes until a knife comes out clean. Allow to cool completely.
  5. Mix the desiccated coconut with a few drops of water and a little food colouring until you get desired colour. Spread out onto a baking tray and pop in oven for a few minutes on a low heat. Set aside.
  6. Using a pastry brush, coat the outside edges of the cake with a thin layer of lay. Take each cake layer and carefully roll the cake along the coconut spread like a wheel to coat the outer edge in coloured coconut.
  7. To assemble the cake, layer up the sponges with the buttercream and jam, and top with buttercream and fresh fruit.

Source: Delish 

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