Vanilla and raspberry jam cake with coconut

Recipe by: Michelle Darmody

This is a real showstopper, using old-school flavours that are always crowd-pleasers

Vanilla and raspberry jam cake with coconut

SERVES

12

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

90

MINUTES

Ingredients

  • 260g golden caster sugar

  • 270g soft butter

  • 5 eggs

  • 2 tsp vanilla

  • 3 tbsp coconut milk

  • 350g self-raising flour, sieved

  • 45g desiccated coconut

  • To decorate:

  • 100g good quality raspberry jam and a tablespoon extra for coating the cake

  • 450g solid coconut cream, chilled

  • 1.5 tbsp icing sugar

  • 1 tsp vanilla

  • 15g toasted coconut flakes

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