Coconut & Raspberry Buttercream Cake
SERVES 12 PREP 30 minutes + cooling COOK 1 hour 50 minutes COST $2 a serve
250g butter, at room temperature 2 cups caster sugar
4 eggs, at room temperature 1 teaspoon vanilla essence 1 teaspoon coconut essence
3 cups plain flour
3 teaspoons baking powder
1 cup coconut milk
1 quantity Coconut Buttercream
50g raspberries, crushed,
plus 50g extra, to serve
1½ cups shredded coconut, toasted Coconut flakes, to serve
Preheat oven to 160ºC/140ºC fan-forced. Grease and line base and side of a 20cm (base measurement) round cake pan with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined. Beat in essences.
Fold in flour and baking powder, alternately with coconut milk. Pour into prepared pan; level surface. Bake for 1 hour 50 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then transfer to a wire rack to cool completely.
Spoon a quarter of the Coconut Buttercream into a separate bowl; fold through crushed raspberries. Using a large serrated knife, cut cake in half horizontally. Place one piece of cake on a serving platter. Top with raspberry buttercream mixture. Top with remaining cake. Spread remaining Coconut Buttercream over cake to cover. Press shredded coconut around edge of cake. Serve topped with coconut flakes and the extra raspberries.