Description
Sweet raspberry dreams dance through this coconut and raspberry cake, delivering Mediterranean sunshine on a delightful plate. Rich layers of coconut and tangy raspberries create a heavenly dessert that whisks you straight to coastal bliss.
Ingredients
Scale
Cake Base:
- 3 medium eggs
- 175 grams (6.2 ounces) butter, softened
- 175 grams (6.2 ounces) golden caster sugar
- 175 grams (6.2 ounces) self-raising flour
- 50 grams (1.8 ounces) desiccated coconut
- 1/2 teaspoon baking powder
- 2 tablespoons coconut cream
Frosting:
- 280 grams (9.9 ounces) icing sugar
- 100 grams (3.5 ounces) butter, softened
- 3 tablespoons coconut cream
Filling:
- 5 tablespoons raspberry jam
Instructions
- Prepare the baking environment by setting the oven to 180°C and preparing two 20cm cake pans with gentle greasing and parchment lining.
- Combine butter, sugar, flour, baking powder, and eggs in a food processor, blending until the mixture achieves a silky, uniform consistency.
- Delicately incorporate desiccated coconut and coconut cream into the batter, ensuring even distribution without deflating the mixture.
- Evenly distribute the cake batter between the prepared pans, carefully leveling the surfaces for uniform baking.
- Place the cake pans in the preheated oven and bake for approximately 25 minutes, watching for a golden exterior and a firm texture when gently pressed.
- Allow the cakes to rest in their pans for 5 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- Create the buttercream by whipping icing sugar, butter, and coconut cream until the mixture becomes smooth and spreadable.
- Spread raspberry jam across the surface of one cake layer, creating an even, vibrant base.
- Apply half of the prepared buttercream over the jam layer, ensuring complete coverage.
- Gently position the second cake layer on top and decorate the entire cake with the remaining buttercream, using a spiral motion for an elegant finish.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake celiac-friendly without compromising texture.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that maintains delicious flavor profile.
- Fresh raspberries can replace jam for a more vibrant, natural filling with added nutritional benefits and intense fruity burst.
- Toast desiccated coconut beforehand to enhance its nutty flavor and add depth to the cake’s overall taste experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 493 kcal
- Sugar: 45 g
- Sodium: 78 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg