Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Food processor or stand mixer
- Spatula
- Pastry brush
- Two 20cm (8-inch) sandwich tins
- Wire cooling rack
Ingredients
- 3 medium eggs beaten
- 50 g desiccated coconut
- 2 tbsp coconut cream
- 175 g softened butter
- 175 g golden caster sugar
- 175 g self-raising flour
- 1 tsp baking powder
- 280 g icing sugar
- 100 g softened butter
- 3 tbsp coconut cream
- 5 tbsp raspberry jam
Instructions
- Preheat your oven to 180°C (160°C for fan ovens) or Gas Mark 4 and grease two 20cm (8-inch) sandwich tins, lining the bottoms with parchment paper.
- In a food processor, blend the butter, sugar, flour, baking powder, and eggs for 2-3 minutes until smooth; then stir in desiccated coconut and coconut cream by hand.
- Divide the batter between the prepared tins, smoothing the tops, and bake for 25 minutes until golden and springy.
- Let the cakes rest in their tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter, icing sugar, and coconut cream until light and fluffy.
- Spread raspberry jam on one cooled cake, add buttercream, and top with the second cake.
- Swirl remaining buttercream on top and decorate with desiccated coconut or fresh raspberries before serving.
Notes
Store the cake in an airtight container for up to two days at room temperature or refrigerate in warm climates. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to three months.
Use room-temperature ingredients for better blending, and sift the icing sugar for a smooth buttercream.
For a lighter version, you can substitute ingredients like using Greek yogurt instead of butter or a gluten-free flour blend.
Add a touch of elegance by chilling the assembled cake before serving for firmer buttercream slices.
Use room-temperature ingredients for better blending, and sift the icing sugar for a smooth buttercream.
For a lighter version, you can substitute ingredients like using Greek yogurt instead of butter or a gluten-free flour blend.
Add a touch of elegance by chilling the assembled cake before serving for firmer buttercream slices.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 100mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Let us know how it was!