It’s cold and grey and the rain is beating a relentless tattoo on my tin roof. Winter has well and truly set in here in Queensland, Australia. I know, everybody thinks it is always sunny in Queensland, well it’s not. When it rains, it pours! As I huddle on the sofa it is hard not to think wistfully back to summer, to hot, humid days and nights, to palm trees and tropical flowers and to the flavours of summer.
This cake is a very moist coconut and raspberry flavour, layered with silky smooth lemon curd Italian buttercream. It has shredded coconut on the sides along with fresh raspberries and flowers made of gum paste to adorn the top.
So to all of you in other parts of the world enjoying summer and, hopefully, endless days of sunshine, yes I envy you…. and I want to give a special shout out to Anna in Scotland – thanks for reading and I hope you have a very good summer – Happy Baking :).
Coconut and Raspberry Cake with Lemon Curd Buttercream
Makes: 1 x 8″ four tier cake.
NB. The cake is very moist and crumbly and the layers don’t cut well so for the best results I made each tier individually. This also ensured an even spacing of raspberries in each tier. As I only have two 8″ cake tins I had to make the cake in two batches. The below ingredients are enough for 2 tiers (so make two batches, to get four tiers).
- 150gm butter, softened
- 190gm coconut cream
- Zest of one lemon
- 100gm caster sugar
- 3 eggs, room temperature
- 110gm self raising flour
- 60gm shredded coconut
- Frozen raspberries – enough to spread evenly over each tier.
- Fresh raspberries
- Shredded coconut
- Gum paste flowers (optional).
Preheat oven 180°C.
Spray 2 x 8″ cake tins with vegetable oil, line bottom of cake tins with baking paper. Flour sides of tin and tap out excess.
Add lemon zest to sugar and rub together with fingertips.
Beat butter, sugar and lemon zest until pale and creamy.
Beat in eggs one at a time, mixing well between additions.
Fold in sifted flour, shredded coconut and coconut cream.
Split the batter evenly between two 8″ cake tins, make top as even as possible.
Place frozen raspberries evenly over the top of each cake.
Bake @ 180°C for 20-25 minutes or until golden brown and a skewer comes out clean.
Let the layers cool completely in the cake tin then turn out onto a cake rack.
Repeat to make 2 more tiers.
Lemon Curd Buttercream
Make one quantity of Italian buttercream.
Add approx. 150gm lemon curd (or to taste) to butter cream and mix well. For an extra hit of lemon you can add a small amount of lemon juice. I used store bought lemon curd for this cake.
Place first tier on cake/serving platter. Layer tier with butter cream.
Tip: I refrigerate each butter creamed tier before adding the next layer of cake to ensure that each layer is firm.
Repeat for each layer.
Cover top and sides with butter cream.
Cover sides with shredded coconut.
Cover top with fresh raspberries and gum paste flowers (optional).
Cut a large slice, close your eyes and pretend it’s summer………