This Raspberry & Coconut cake is like a Victoria sponge, with a twist. Pairing homemade raspberry jam filling with a delicious coconut cream frosting over a delicious coconut & vanilla cake. A delicious, simple celebration cake!
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 seperate bowl, mix the flour together with the baking powder and salt.
Fold the dry ingredients into the wet then add the desiccated coconut and fold again.
Spread the mixture into greased tins and bake for 35-40 minutes at 170ºC (Fan assisted).* The cake is ready when it becomes lightly golden. Let it rest for 5 minutes out of the oven, then take it out of the tins to cool down.
If you haven't used two seperate pans then 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 cake, spread the raspberry jam onto one of the sponges, then cover it with some coconut cream and layer with the second sponge on top.
Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.
* You can use two different sized pans like I did and create a layered cake or simply divide the batch between two 8inch/20cm pans (to avoid having to cut the cake down the centre yourself) to have a thicker, single sized cake (heart shape not mandatory). ** I have left it completely unsweetened. However, feel free to add a tiny bit of maple syrup if you are a sweet tooth.