Co­conut & Rasp­berry Buttercream Cake

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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

(recipe, right)

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.

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