- Coconut & Raspberry Layer Cake.jpg (21.41 KiB) Viewed 366 times
Ready in: 1 hour + cooling time
Serves: 12
No nutritional information available.
Ingredients
- 300g (10oz) butter, melted, plus extra for greasing
- 425g (15oz) caster sugar
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 75g (3oz) desiccated coconut
- 400ml can coconut milk
- 500g (1lb 5oz) plain flour
- 3½ tsp baking powder
- ¼ tsp sea salt
- 3 tbsp raspberry jam
- Freeze-dried raspberries, to decorate
For the soft cheese frosting
- 500g (1lb 2oz) soft cheese
- 100g (4oz) butter, softened
- 325g (11oz) icing sugar, sifted if needed
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Grease two 20cm (8in) round cake tins and line with baking paper. Using an electric whisk, beat the butter, sugar, eggs, vanilla, coconut, coconut milk, flour, baking powder and salt together in a large bowl until smooth.
2. Divide the mixture equally between the tins and bake for 55 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for 5 minutes then turn out onto a wire rack to cool completely.
3. Meanwhile, use an electric whisk to make the soft cheese icing by beating the soft cheese and butter together until well blended. Add half the icing sugar and whisk on a low speed until well blended. Add remaining icing sugar and beat for 5 minutes until pale.
4. Trim the tops off each cake to make flat. Slice each cake in half horizontally. Place the base of one cake on a cake stand or board and spread over 2 tbsp icing. Add 1 tbsp of jam and swirl through the icing. Repeat using the other cake halves, the icing and jam.
5. Using a palette knife, cover the top layer and sides of cake with the remaining icing sugar. Scatter the top and sides with freeze-dried raspberries and smooth into the icing around the cake sides with a spatula. Decorate with vanilla biscuit shapes and serve.
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