Vanilla and raspberry jam cake with coconut

Recipe by:

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

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 150°C and line a 7-inch springform tin with baking parchment. Beat the butter and sugar together until light and fluffy.

  2. Mix the eggs and vanilla with the coconut milk. Add the egg mixture slowly and if it begins to separate add some flour.

  3. Once the eggs are combined stir in the flour and coconut with a spatula and make sure they become completely mixed into the other ingredients.

  4. Scoop the mixture into the prepared tin and bake for an hour and a half or until a skewer comes out clean. Set aside to cool for 10 minutes then remove from the tin and place on a wire rack to cool fully.

  5. Once cooled cut the cake through the centre so that you have two even discs.

  6. Spread the jam in the centre and sandwich the discs back together. Take an extra tablespoon of jam and melt it with half a tablespoon of warm water.

  7. Brush this over the entire cake to make it easier to ice, it will stop crumbs getting into the icing.

  8. To make the icing, make sure to discard the runny liquid and only use the solid coconut cream. It is also important to have it chilled as it whips up better. With the whisk attachment in a mixer whisk the coconut cream and vanilla with the icing sugar until and stiff enough to spread on the cake.

  9. Spread it on top and around the sides of the cake with a spatula. Press the coconut flakes into the icing while it is still soft

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

Method

  1. Preheat the oven to 150°C and line a 7-inch springform tin with baking parchment. Beat the butter and sugar together until light and fluffy.

  2. Mix the eggs and vanilla with the coconut milk. Add the egg mixture slowly and if it begins to separate add some flour.

  3. Once the eggs are combined stir in the flour and coconut with a spatula and make sure they become completely mixed into the other ingredients.

  4. Scoop the mixture into the prepared tin and bake for an hour and a half or until a skewer comes out clean. Set aside to cool for 10 minutes then remove from the tin and place on a wire rack to cool fully.

  5. Once cooled cut the cake through the centre so that you have two even discs.

  6. Spread the jam in the centre and sandwich the discs back together. Take an extra tablespoon of jam and melt it with half a tablespoon of warm water.

  7. Brush this over the entire cake to make it easier to ice, it will stop crumbs getting into the icing.

  8. To make the icing, make sure to discard the runny liquid and only use the solid coconut cream. It is also important to have it chilled as it whips up better. With the whisk attachment in a mixer whisk the coconut cream and vanilla with the icing sugar until and stiff enough to spread on the cake.

  9. Spread it on top and around the sides of the cake with a spatula. Press the coconut flakes into the icing while it is still soft