COCONUT RASPBERRY CAKE

Ingredients

 

Butter: 120 gm

Sugar: 200 gm

Eggs: 2 ½

Flour: 180 gm

Desiccated Coconut: 30 gm

Baking powder: 1 teaspoon

Milk: ¼ cup

Coconut cream: 1/8 th cup

Coconut Essence: a drop

 

METHOD:

  1. Cream butter and sugar till light and fluffy.

  2. Add eggs one by one.

  3. Mix till no traces of eggs are seen.

  4. In another bowl, mix the flour, desiccated coconut and baking powder.

  5. Mix the coconut cream and milk in another bowl. Add coconut essence.

  6. Now add the flour mixture and milk mixture alternately to the butter mixture.

  7. Mix lightly with a spatula.

  8. Divide the batter equally into three pans of 7-inch diameter.

  9. Bake at 180-degree Celcius for about 15-20 minutes or until just done.

 

RASPBERRY FILLING

 

Ingredients:

Raspberry puree: 200 gms

Sugar: 100 gm

 

Method:

  1. Heat the raspberry puree in a pan.

  2. Add sugar and mix.

  3. Let it cook till it boils and thickens.

  4. The mixture should coat the back of a spoon.

  5. Remove from the flame and let it cool.

  6. The filling thickens further once it cools down.

 

CREAM CHEESE FROSTING

Whipping cream: 200 gm

Cream cheese: 100 gms

Method:

  1. Whip the cream till soft peaks.

  2. Soften the cream cheese using a whisk.

  3. Now blend the cream cheese with the whipped cream using a spatula or whisk.

 

CAKE ASSEMBLY

  1. Soak the coconut cake layer using simple syrup.

  2. Cover it with cream cheese frosting.

  3. Add the raspberry filling in the centre.

  4. Put the next layer on top and press lightly.

  5. Repeat the process for the 2nd and 3rd cake layer.

  6. Cover the cake completely with cream cheese frosting.

  7. Cool in the refrigerator.

  8. Decorate with fresh raspberries and serve.n

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