Coconut and raspberry cake

Makes: 1
Course: Dessert
Cooking Time: 30 mins
Prep Time: 15 mins
  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 50g desiccated coconut
  • 3 tbsp coconut milk
  • For the buttercream:
  • 340 g butter, softened
  • 600g icing sugar, sifted
  • 60ml tinned coconut milk
  • Raspberry or strawberry jam
  • 100g fresh raspberries, to decorate
  • 120g desiccated coconut, very lightly toasted
  1. Preheat the oven to 180 degrees. Grease two 20cm round sandwich tins and line the bases with baking paper.
  2. Place the butter and sugar in a large mixing bowl and beat together with an electric whisk or with a wooden spoon until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.
  3. Sift over the flour and fold in gently, using a spatula. Fold in the coconut and coconut milk to give a soft dropping consistency. Divide the mixture between the prepared tins and gently create a dip in the centre of the surface using the back of a spoon.
  4. Bake for 25-30 minutes until risen, golden and springy to the touch. Cool in the tins for five minutes, then turn out on to a wire rack and leave to cool completely.
  5. Meanwhile make the buttercream. Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, for about five minutes.
  6. Add one-third of the icing sugar, beat on medium-low speed. Gradually add in the remaining sugar, mixing well after each addition.
  7. Add the coconut milk, one tablespoon at a time, beating until fully incorporated. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
  8. Make sure the cakes are completely cool. To assemble, slice each sponge in half horizontally and sandwich all the layers back together with a layer of raspberry jam between.
  9. Spread the buttercream over the sides and top of the cake. Gently tilt the cake and press the desiccated coconut on to the sides. Pipe any remaining buttercream in rosettes on the top of the cake and scatter with raspberries and a little more coconut.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer