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