Raspberry and coconut cake

Raspberry and coconut cake

By
From
Three Sisters Bake
Serves
8-10
Photographer
Helen Cathcart

Our Raspberry and Coconut Cake has the nostalgic quality of a classic Victoria Sponge with a contemporary coconutty twist. It is an easy peasy cake to make in a rush but still has ‘wow factor’. If you want to make it really special, dress it up with white chocolate scrolls around the side and a topping of fresh raspberries. It’s so pretty, I even baked one for my own wedding cake table! - Nichola

Ingredients

Quantity Ingredient
225g self-raising flour
2 teaspoons baking powder
225g unsalted butter, softened or at room temperature, plus extra for greasing
225g caster sugar
4 large eggs, at room temperature
75g desiccated coconut
3 tablespoons tinned coconut milk

For the buttercream

Quantity Ingredient
375g icing sugar
130g unsalted butter, softened or at room temperature
4 tablespoons tinned coconut milk

To finish

Quantity Ingredient
5 dessertspoons raspberry jam
fresh raspberries, to garnish
toasted coconut flakes, to garnish

Equipment:

Quantity Ingredient
2 23 cm round loose-bottomed cake tins

Method

  1. Preheat the oven to 160°c.
  2. Grease the sides of the cake tins and line the base with greaseproof paper.
  3. Sift the flour and baking powder into a large bowl, or the bowl of a freestanding mixer. Add the butter, sugar and eggs and beat all the ingredients together for 2–3 minutes until the mixture is smooth and pale. Beat the desiccated coconut and coconut milk into the cake mixture. If using a freestanding mixer, turn it down to slow speed before adding the coconut.
  4. Divide the mixture evenly between the 2 prepared cake tins and smooth the tops. Bake for 25–30 minutes until evenly golden and springy to the touch. Allow the cakes to cool in the tins a little, then turn out onto a wire rack.
  5. To make the buttercream, sift the icing sugar into a bowl and add the butter (alternatively, use a freestanding mixer). Beat for 3–5 minutes until very light and fluffy. Slowly pour in the coconut milk and beat until smooth. If the icing seems a little stiff add one more tablespoon of coconut milk.
  6. To assemble the cake, spread the top of one sponge cake with the raspberry jam then top with just less than half the icing. Sandwich the other sponge on top and spread the remaining icing on top. Place the fresh raspberries in a ‘crown’ around the top of the cake and sprinkle the middle with toasted flakes of coconut.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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