My heart-shaped cake (raspberry & coconut cake) is great for any special occasion or loved one. Its flavor is raspberry and coconut, similar to a Victoria sponge, with a twist.
Mix the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
Add the coconut milk, eggs and vanilla extract and whisk again.
In a separate bowl, mix the flour with the baking powder and salt.
Fold the dry ingredients into the wet then add the shredded coconut and fold again.
Preheat the oven to 325ºF/170ºC Fan Assisted.
Spread the mixture into a greased tin and bake for 35-40 minutes at 325ºF/170ºC Fan Assisted. The cake is ready when it becomes lightly golden. Remove it from the oven and let it rest for 5 minutes, then remove it from the tin to cool.
Carefully cut through the middle of your cake to split the cake into 2.
Whisk the coconut cream to make it light and fluffy.
To assemble the heart-shaped cake, first cover one sponge with raspberry jam and the other sponge with coconut cream. Then, place one over the other to create a layered cake.
Cover the whole heat-shaped cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.
Video
Notes
You can use two different-sized pans as I did and create a layered cake, or simply divide the batch between two 8-inch/20-cm pans (to avoid having to cut the cake down the center yourself) to have a thicker, single-sized cake (heart shape not mandatory).