Coconut and Raspberry Layer Cake
ready in 2 h. 15 min.
- For the cake
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (separated)
- ½ cup milk
- 1 tsp vanilla extract
- 1 unwaxed lemon (finely grated zest)
- ¾ cup Shredded coconut
- 1 ¾ cups all-purpose flour
- 1 heaped Baking powder
- For the buttercream
- ¾ cup unsalted butter
- 2 ¼ cups powdered sugar
- 1 tsp coconut extract
- 1 Tbsp lemon juice
- For the filling
- 4 Tbsps Raspberry jam
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 1.3-litre |2 pint loaf tin and line the base with non-stick baking paper.
Beat together the butter and sugar in a mixing bowl until pale.
Beat in the egg yolks, then the milk, vanilla and lemon zest and continue beating until blended.
Add the coconut, then sift in the flour and baking powder and stir in gently.
Whisk the egg whites until stiff, then gradually fold into the cake mixture.
Put into the tin and bake for 45-55 minutes until golden and risen and a skewer inserted at the centre comes out clean. Run a knife around the edge, then turn on to a wire rack the right way up and leave to cool completely.
For the buttercream: beat the butter until very pale using an electric whisk, then gradually sift in the icing sugar and continue to whisk until very light and fluffy. Whisk in the coconut extract and the lemon juice.
Cut the cake lenthways into 4 layers and spread each layer with jam. Sandwich the layers together with the buttercream, taking it up to the edge.
For the coating: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla and whisk until smooth. Leave to stand for 10-15 minutes until thickened.
Spread the coating over the top and sides of the cake and leave to set.