Coconut raspberry layer cake
4 Reviews
About the bake
This delicious cake is ideal for all the coconut lovers out there. Four layers of soft coconut sponge, sandwiched with fruity raspberry jam and coated in a mascarpone and coconut icing, a slice of this is sure to go down a treat at your next afternoon tea or coffee morning.
Method
Step 1
For the cake, heat the oven to 170°C (325°F, gas mark 3). Grease and base line two 20 cm/8in sandwich tins with a depth of 4 cm/1.5in.
Step 2
Sift the flour and baking powder into a mixing bowl, add all the other ingredients except the coconut and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
Step 3
Stir in the coconut. The mixture should have a soft dropping consistency- if it seems too stiff, add a little water.
Step 4
Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.
Step 5
Peel off the lining paper and carefully cut each cake horizontally into 2 halves, using a sharp bread knife.
Step 6
For the filling and icing warm the jam gently and spread the jam on 1 cake layer.
Step 7
Put the shredded coconut, mascarpone, vanilla and icing sugar in a bowl and whisk until combined.
Step 8
Carefully spread a thin layer over the cake layer spread with jam. Place another cake layer on top and repeat with the jam and coconut filling. Repeat with the third cake layer and put the plain cake layer on top.
Step 9
Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut.
Ingredients
- 175gAllinson's Self Raising Flour
- 1 tspBaking powder
- 3Egg(s) (free range)
- 175gButter (unsalted) (softened)
- 175gSilver Spoon White caster sugar
- 1 tspNielsen-Massey Vanilla Extract
- 75gDessicated coconut
For the filling and icing
- 7 tbspRaspberry jam (seedless)
- 50gDessicated coconut
- 450gMascarpone cheese
- 1 tspNielsen-Massey Vanilla Extract
- 1 tbspSilver Spoon Icing sugar
- 110gDessicated coconut (to decorate)