LOVE LOCAL
ALPHA FOODIE’S RASPBERRY AND COCONUT CAKE
SERVES 10-12
This cake is like a Victoria sponge with a twist. It pairs homemade raspberry jam fi lling with a whipped coconut cream frosting smothered over a delicious coconut and vanilla cake. A delicious, simple celebration cake!
CAKE SPONGES: Half a cup brown sugar 200g butter, softened Half a cup coconut milk 4 eggs 1 tsp vanilla extract 2 cups plain fl our 1 tbsp baking powder Pinch salt 1 cup desiccated coconut
CAKE FILLING: 2 cups coconut cream 1 cup homemade raspberry jam
CAKE DECORATION: Coconut cream Shredded coconut Edible fl owers
1 Start by mixing the softened butter and sugar and whisk until the sugar is well incorporated.
2 Add the coconut milk, eggs and vanilla extract and whisk again.
3 In a separate bowl, mix the fl our together with the baking powder and salt. Then fold the dry ingredients into the wet.
4 Add the desiccated coconut and fold again.
5 Spread the mixture into greased tins and bake for approx 35-40 minutes at 170Fan. You can either use a larger and smaller pan for a layered fi nal cake, or you could divide the mix between two 8inch/20cm same-size pans, so you don’t have to slice it down the middle to add the fi lling.
6 The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then take it out of the tins to completely cool down.
7 If you didn’t use separate pans, carefully cut through the middle of the cakes to split the cake in half.
8 Whisk the coconut cream to make it light and fl uff y.
9 To assemble the cake, spread the raspberry jam onto one of the sponges, then cover it with some coconut cream and place the second sponge on top.
10 Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible fl owers on top.
www.clarencecourt.co.uk
Baker’s Tip
Try greasing and sugaring
your pans for a fi rm candied outer layer. Grease your pan as normal, then toss sugar in the pan to coat the sides completely.
FOODLOVERMAGAZINE.COM | 17
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