This is a light coconut sponge sandwiched with raspberry jam and a fluffy cream cheese buttercream, which isn’t sickly sweet – an absolute treat!
This recipe is from the book ‘The Modern Preserver’s Kitchen‘ by Kylee Newton.
Ingredients
90g unsalted butter
90ml sunflower/rapeseed oil
350g caster sugar
200g sour cream
2 tsp vanilla extract
350g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
40g desiccated coconut
6 egg whites
150g raspberry jam
70ml warm water
For the Icing
400g unsalted butter at room temperature
100g icing sugar
pinch salt
500g cream cheese
20g desiccated coconut
Method
– Preheat the oven 200°C / 180°C with a fan
– Beat butter, oil and sugar for at least 5 mins until really creamy, smooth and pale.
– Add the sour cream and vanilla extract and mix through for a minute.
– Mix the flour, baking powder, bicarbonate of soda, salt and coconut in a bowl.
– Add the flour mix to the batter a little at a time and fold in gently by hand to avoid knocking out the air.
– Whisk the egg whites until they form soft peaks.
– Add half to the batter and fold in as before.
– Add the remaining egg whites and fold in until the batter is smooth and spreadable.
– Grease and line three 8” round cake tins.
– Divide between the cake tins and spread evenly.
– Take three pieces of baking parchment, cut the same size as the tin and brush oil over one side of each.
– Place the oiled side on top of the batter to cook flat cakes.
– Bake in the preheated oven for around 20 minutes, testing after 15 minutes.
– Mix the warm water through the raspberry jam and then spread over the cooled cakes.
– To make the icing, beat the butter until it is creamy and then add the icing sugar and salt.
– Next, add the cream cheese and mix it together.
– Add the coconut and blitz again to bring it all together.
– Put the first layer of cake on a cake plate and smooth some icing over it, pushing to the edges.
– Add the next layer on top and repeat with the icing and again with the final layer.
– Keep back some of the icing to coat the sides of the cake using a pallet knife.
Decorate with some dry-roasted coconut flakes.
If not serving immediately, keep it in the fridge and bring it to room temperature before serving.