Coconut raspberry cake 🎂

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Get ready to impress with Mary Berry's Coconut Raspberry Dream Cake! It's a perfect treat for any day. The kids and I made it last weekend, and it vanished in no time! Ingredients: • 3 large eggs (lightly beaten) • 50 g (1/2 cup) sweetened shredded coconut • 2 tablespoons (30 ml) thick coconut milk • 175 g (3/4 cup + 2 tablespoons) unsalted butter (softened) • 175 g (3/4 cup + 2 tablespoons) golden caster sugar • 175 g (1 1/2 cups) self-raising flour • 1 1/2 teaspoons (7 g) baking powder • 280 g (2 1/4 cups) icing sugar • 100 g (7 tablespoons) unsalted butter (room temperature) • 3 tablespoons (45 ml) coconut milk • 5 tablespoons (75 ml) seedless raspberry jam Directions: 1. Preheat your oven to 180°C (160°C fan). Grease and line two 20 cm (8-inch) round cake tins. 2. In a mixing bowl, cream together the softened butter and golden caster sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. 3. Carefully fold in the self-raising flour, baking powder, shredded coconut, and coconut milk until just blended. 4. Divide the cake batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 23 to 25 minutes, or until the cakes are golden and spring back when gently pressed. Allow them to cool for 5 minutes in the tins before turning them out onto a wire rack. 5. For the frosting, beat the butter until pale and creamy. Gradually add the icing sugar, mixing well, then pour in the coconut milk and beat until the frosting is fluffy. 6. Once the cakes are completely cool, spread a layer of raspberry jam on top of one sponge, followed by half of the coconut frosting. Place the second sponge on top and slather the remaining frosting over it. 7. For a lovely finishing touch, decorate with a sprinkle of shredded coconut or fresh raspberries. Enjoy your cake!