This delicious cake is ideal for all the coconut lovers out there. Four layers of soft coconut sponge, sandwiched with fruity raspberry jam and coated in a mascarpone and coconut icing, a slice of this is sure to go down a treat at your next afternoon tea or coffee morning.
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.
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.
Stir in the coconut. The mixture should have a soft dropping consistency- if it seems too stiff, add a little water.
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.
Peel off the lining paper and carefully cut each cake horizontally into 2 halves, using a sharp bread knife.
For the filling and icing warm the jam gently and spread the jam on 1 cake layer.
Put the shredded coconut, mascarpone, vanilla and icing sugar in a bowl and whisk until combined.
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.
Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut.
The easiest way to follow a recipe
20 January 2019
I just made this cake and it is delicious! I doubled the recipe and used two 9 inch pans instead. I also doubled the filling and icing recipe to have enough to cover the cake. Instead of the water to thin out the batter, I used coconut milk. Great and easy recipe. I will definitely be making this again. Thank you.
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