Raspberry and coconut cake
Raspberry and coconut cake recipe by Clarence Court Eggs and Alpha Foodie.
Brought to you by Clarence Court
A raspberry jam filling with a whipped coconut cream frosting over a coconut and vanilla cake! Treat someone special with this raspberry and coconut cake.
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For the cake sponges
- 100 g brown / coconut sugar
- 200 g butter, softened
- 120 ml coconut milk
- 4 Clarence Court Burford Brown Eggs
- 1 tsp vanilla extract
- 250 g plain flour
- 1 tbsp baking powder
- a pinch of salt
- 100 g desiccated coconut
For the cake filling
- 460 g coconut cream
- 325 g homemade raspberry jam
- coconut cream
- shredded coconut
- edible flowers (optional)
Preheat the oven to 190°C/Gas Mark 5. Grease your tin or tins; you can either use a larger and smaller pan for a layered final cake, or you could divide the mix between two 20cm (8in) identical pans, so you don’t have to slice it down the middle to add the filling. Use heart-shaped tins if you wish!
Combine the softened butter and sugar and whisk with an electric mixer until the sugar is well incorporated.
Add the coconut milk, eggs and vanilla extract and whisk again.
In a separate bowl, mix the flour together with the baking powder and salt, then fold the dry ingredients into the wet ingredients. Add the desiccated coconut and fold again.
Spread the mixture into the prepared tins and bake for 35-40 minutes.
The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then take it out of the tins to completely cool down. If you didn’t use separate pans, carefully cut through the middle of the cakes to split the cake in half.
Whisk the coconut cream to make it light and fluffy.
To assemble the cake, spread the raspberry jam onto one of the sponges, then cover it with some coconut cream and place the second sponge on top.
Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top, if you wish.
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