Coconut and Raspberry Cake
Ingredients:
For the cake:
- 3 medium eggs (beaten)
- 50g desiccated coconut
- 2 tbsp coconut cream
- 175g softened butter
- 175g golden caster sugar
- 175g self-raising flour
- 1 ½ tsp baking powder
For the buttercream filling and topping:
- 280g icing sugar
- 100g softened butter
- 3 tbsp coconut cream
- 5 tbsp raspberry jam
Instructions:
1️⃣ Preheat your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Grease and line two 20cm (8-inch) sandwich tins with butter.
2️⃣ In a food processor, blend the butter, sugar, flour, baking powder, and eggs together for 2–3 minutes until smooth. Stir in the desiccated coconut and coconut cream, mixing gently to incorporate.
3️⃣ Divide the batter evenly between the two prepared tins, smoothing the surface with a spatula. Bake for 25 minutes, or until the cakes are golden and spring back when lightly touched.
4️⃣ Once the cakes are done, let them rest in the tins for about 5 minutes. Then transfer them to a wire rack to cool completely, removing the parchment paper.
5️⃣ To make the buttercream, beat the softened butter, icing sugar, and coconut cream in a large bowl until light and fluffy.
6️⃣ Spread a thin layer of raspberry jam on one of the cooled cakes, then add just under half of the coconut buttercream on top. Place the second cake on top to form the sandwich.
7️⃣ Use the remaining buttercream to swirl and decorate the top of the cake.
8️⃣ Slice and enjoy your tropical coconut and raspberry cake!