Coconuts have really taken off thanks to the health kick taking over and they are a fantastic thing to cook with. Desiccated coconut adds a diverse texture to this cake and allows us to get a lot of flavour in naturally. Some coconut cakes I have tried include too much sugar or flour, which inevitably dry out the sponge. I find this recipe results in a moist velvet-like cake. This recipe can also be used for a warm coconut sponge, top it also with the raspberry jam and garnish with extra dessicated coconut – really old school style.
This recipe, like most of mine, provides for a real centre piece cake- really big and really impressive. If you fancy a smaller one, just split it in half.
For the Sponge:
9 Eggs/ 500g
2 Lime Zest
400g Self Raising Flour
100g Desiccated Coconut
Cream the butter and sugar together until light and fluffy
Add the eggs, one by one
Fold in the lime zest, flour and coconut
Pour into a lined baking tin and bake at 170 degrees Celsius for approx 45 minutes, or until a knife comes out clean.
For the Raspberry Jam;
Place both ingredients in a pan and bring to the boil
Boil for about 5 minutes, until reduced and thick. Leave to Cool
For the Buttercream:
250g Sieved Icing Sugar
½ Teaspoon Vanilla Extract
80g Dessicated Coconut
Cream together the butter and icing sugar until very pale
Add the vanilla and coconut and continue to beat until combined.
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