Coconut Cake

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This light coconut sponge is layered with fresh cream and raspberry jam to give you a perfectly balanced and most delicious coconut cake.

For the Cake
200g unsalted butter, softened
200g golden caster sugar
200g self-raising flour
4 eggs
1 tsp baking powder
3 tbsp coconut cream
1 tsp vanilla extract
50g desiccated coconut

For the Cream
250g mascarpone cheese
300ml double cream
3 tbsp golden caster sugar
1 tbsp coconut cream
2 tsp raspberry jam

– Preheat the oven to 200°C / 180°C with a fan. Grease and line two 8” cake tins.

– Place the butter, sugar, flour, eggs, and baking powder in a stand mixer. Whisk for 2 minutes until the mixture is light and fluffy.

– Add the coconut cream, desiccated coconut, and vanilla extract. Use a spoon to fold it all in.

– Distribute the mixture evenly between the cake tins. Spread the mixture to the sides and bake in the oven for 25-30 minutes.

– Place the mascarpone cheese, double cream, and sugar in a large bowl. Whisk until you form soft peaks.

– Add the coconut cream and jam. Use a spoon to fold it in.

– Remove the cakes from the oven and allow them to cool completely.

– Place one cake on a serving plate/stand. Spread half the cream on top.

– Place the second cake on top of spread over the remaining cream.

– Decorate with some more desiccated coconut. 

Time to tuck in!

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