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    Chetna Makan's coconut raspberry cake

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    Chetna Makan's coconut raspberry cake

    • Preparation time: 20 minutes + cooling
    • Cooking time: 25 minutes to 30 minutes

    Serves: 12

    Ingredients

    220g butter, softened, plus extra for greasing
    220g caster sugar
    4 British Blacktail Large Eggs
    20g desiccated coconut
    220g self-raising flour
    1 tsp baking powder
    1 tsp vanilla extract
    ½ x 160ml can coconut cream

    For the filling and to decorate
    Handful coconut chunks
    250g mascarpone
    300ml double cream
    4 tbsp icing sugar
    ½ x 160ml can coconut cream
    1 tsp Cooks’ Ingredients Raspberry Powder
    4 tbsp raspberry jam
    150g raspberries  

    Method

    1 Preheat the oven to 180°C, gas mark 4. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the butter and sugar into a large bowl and whisk with a handheld electric whisk for 2 minutes, until smooth and pale. You can also do this in a stand mixer, if you have one.

    2 Add all of the eggs and whisk for a few seconds (it will be runny and a little lumpy at this point). Next add the desiccated coconut, flour, baking powder, vanilla and coconut cream. Whisk until well combined and smooth. Divide the mixture equally between the prepared tins, level the tops, and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the oven on and let the cakes cool for a few minutes in the tins, then turn them out onto a rack to cool completely.

    3 To prepare the coconut, thinly slice the coconut chunks, scatter them over a large baking sheet in a single layer and roast for 8-10 minutes, until golden. Leave to cool.

    4 Put the mascarpone into a bowl and loosen it with a spatula, then add the double cream, icing sugar and coconut cream and whisk until it forms soft peaks. Sprinkle over the raspberry powder and swirl it through the cream to give a marbled look.

    5 Place 1 cake on a cake stand and spread over the raspberry preserve. Top this with ½ of the raspberry mascarpone cream, spread it out, and place the second cake on top. Now spread the leftover cream over the top, then place the raspberries on the cake. Finish with the roasted coconut, then serve.

    Your recipe note

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    Chetna’s tip
    If you don’t use all the roasted coconut, it can be kept in an airtight container for up to 1 month. Save it for enjoying on top of porridge or smoothies, or stir it into granola. 

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