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RECIPES BY Rhiannon Lambert

Raspberry Coconut Cake

  • 40 minutes
  • 12
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Essential Ingredients

150g unsalted butter, at room temp
200g caster sugar
1 tsp vanilla extract
150g coconut yoghurt
150ml whole milk
300g self-raising flour
1.5 tsp baking powder
50g desiccated coconut

Buttercream
300g unsalted butter, at room temp
600g icing sugar
1 tsp vanilla extract

To Decorate
Raspberry jam
150g toasted coconut chips
Fresh berries

Directions

  1. Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and grease and line two cake tins with parchment paper. 
  2. Combine the butter, sugar and vanilla extract in a large bowl. Beat until creamy and lighter in colour (it’s much easier if you use an electric whisk for this!). Add the coconut yoghurt and milk, then beat those in too. 
  3. Sieve in the self-raising flour and baking powder. Add the desiccated coconut, then gently fold everything together until just combined. Divide the mixture between the two baking tins, then bake for 18-20 minutes, or until golden on top and an inserted skewer comes out clean. Remove from the oven and allow cool completely on a cooling rack. 
  4. Once the cakes are cool, you can begin making the buttercream. Combine the butter, icing sugar and vanilla extract in a large bowl and beat until fluffy and combined (again, it is much easier to use an electric whisk if you have one!) If you are struggling or find your buttercream is a little thick, you can add a tiny dash of milk and beat again.
  5. To build the cake, lay one of the coconut cake layers on the bottom of a cake stand or board. Add a thin later of buttercream to top, then a thicker layer of raspberry jam before laying the other cake layer on top. Cover the top and sides of the cake in the remaining frosting (you don’t need to worry about being too perfect here as the coconut chips will hide any uneven frosting!), then use your hands to press the coconut chips into the icing. Finish by topping the cake with fresh berries, then enjoy!