& white chocolate cake with raspberries
makes 8| prep 40 mins (+ cooling & 20 mins chilling time) | cooking 1 hour 10 mins
125g unsalted butter, chopped, at room temperature 215g (1 cup) caster sugar 4 eggs, lightly whisked 170g (2 cups) desiccated coconut 150g (1 cup) self-raising flour 500g fresh or thawed frozen raspberries 45g ( 14⁄ cup) icing sugar
white chocolate frosting
250g unsalted butter, chopped, at room temperature 12⁄ tsp vanilla essence 150g (1 cup) icing sugar 150g white chocolate, melted 60ml ( 14⁄ cup) double cream
1 Preheat oven to 160°C/140°C fan forced. Lightly grease a 17cm (base measurement) round cake pan with removable base or a springform pan. Line the base and side with baking paper. 2 Use electric beaters to beat the butter and half the sugar in a bowl until pale and creamy. Beat in the remaining sugar, then beat in the egg a little at a time, beating well after each addition (the mixture may appear curdled). Fold in the coconut and flour. Spoon into the prepared pan and smooth the surface. Bake for 1 hour (cover with foil after 45 minutes if cake is browning too quickly) or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 3 To make frosting, use electric beaters to beat the butter, vanilla and sugar in a bowl until pale and creamy. Beat in the chocolate until smooth. Gently fold in the cream. 4 Use a large serrated knife to cut the cake horizontally into 3 even layers. Place 1 piece of cake, cut side up, on a cake stand and spread with about 1⁄ 2 cup of the frosting. Scatter over 75g of the raspberries. Top with another piece of cake, pressing down lightly. Repeat with another layer of frosting and raspberries, and top with the final layer of cake. Spread the remaining frosting over the top and side of the cake. Place in the fridge for 20 minutes or until set. 5 Meanwhile, process the icing sugar and 250g of the remaining raspberries in a food processor until smooth. Strain through a fine sieve into a jug. Use the back of a spoon to push the pulp through. Discard seeds. Transfer puree to a saucepan. Bring to a simmer over medium heat. Simmer, stirring occasionally, for 8-10 minutes or until thick and syrupy. Set aside to cool. 6 Drizzle the raspberry puree over the cake, top with the remaining raspberries and dust with icing sugar.
Topped with a rich raspberry puree and fresh berries, this white-choc and coconut cake is a slice of heaven.