Coconut Raspberry Cake

I got this recipe for Odette Williams’ book Simple Cake. I only made minor modifications, to suit my taste and added my own frosting. I decorated it with bits of red velvet macaroons and freeze dried raspberry. So pretty!

Cake:

260g Plain flour

2 tsp Baking powder

1 tsp Salt

140g Unsweetened desiccated coconut

150g Granulated sugar

100g Light brown sugar

4 Eggs

320ml Unsweetened coconut milk

175g Butter, melted

300g Fresh raspberries

 

Frosting:

345g Butter

400g Icing sugar

75g Coconut milk powder

½ tsp Vanilla extract

¼ cup Milk

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Preheat over to 350F / Gas 4

Grease and line 2x 8” round tins

Get to work:

1.     Sift flour, baking powder and salt together. Add coconut and sugars. Mix well

2.     In a separate bowl, whisk together the eggs and coconut milk

3.     Add the wet ingredients to the dry ingredient and stir until combined

4.     Stir in the melted butter until smooth

5.     Add the raspberries

6.     Pour the batter into the prepared pans and smooth the tops. Bake into the center of the oven for about 40 minutes or until a toothpick inserted in the middle comes out clean

7.     Remove the cake from the oven and let it stand in the tin for about 10 minutes before transferring onto a cooling rack. Leave to cool fully before icing

Frosting:

1.     In a standing mixer with the paddle attachment or a hand mixer, beat the butter until pale and fluffy (about 4 min)

2.     Add the icing sugar in three increment, beating well between each addition (about 2 min each time)

3.     Add the coconut milk powder and until well combined

4.     Add milk, but only to adjust to your desired final texture