Coconut raspberry layer cake - recipe

Coconut raspberry layer cake

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For the filling and icing

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  1. 1

    For the cake, heat the oven to 170°C (325°F, gas mark 3). Grease and base line two 20 cm/8in sandwich tins with a depth of 4 cm/1.5in.

  2. 2

    Sift the flour and baking powder into a mixing bowl, add all the other ingredients except the coconut and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.

    For this step you'll need:

    • 175g Self-raising white flour
    • 1tsp Baking powder
    • 3 Egg(s) (free range)
    • 175g Butter (unsalted) softened
    • 175g Unrefined golden caster sugar
    • 1tsp Vanilla extract
  3. 3

    Stir in the coconut. The mixture should have a soft dropping consistency- if it seems too stiff, add a little water.

    For this step you'll need:

    • 75g Dessicated coconut to decorate
  4. 4

    Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.

  5. 5

    Peel off the lining paper and carefully cut each cake horizontally into 2 halves, using a sharp bread knife.

  6. 6

    For the filling and icing warm the jam gently and spread the jam on 1 cake layer.

    For this step you'll need:

    • 7 tbsp Raspberry jam seedless
  7. 7

    Put the shredded coconut, mascarpone, vanilla and icing sugar in a bowl and whisk until combined.

    For this step you'll need:

    • 50g Dessicated coconut to decorate
    • 450g Mascarpone cheese
    • 1tsp Vanilla extract
    • 1 tbsp Icing sugar
  8. 8

    Carefully spread a thin layer over the cake layer spread with jam. Place another cake layer on top and repeat with the jam and coconut filling. Repeat with the third cake layer and put the plain cake layer on top.

  9. 9

    Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut.

    For this step you'll need:

    • 110g Dessicated coconut to decorate

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