Tangy Raspberry Coconut Lemon Layer Cake
Tangy Raspberry Coconut Lemon Layer Cake
Prep Time: 30 minutes | Cooking Time: 20-25 minutes | Total Time: 1 hour 30 minutes
Servings: 10-12 slices
Ingredients:
For the Cake:
250g unsalted butter, softened
250g caster sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
50g desiccated coconut
Zest of 2 lemons
2 tbsp lemon juice
100ml full-fat coconut milk
For the Filling:
150g raspberry jam
For the Frosting:
200g unsalted butter, softened
400g icing sugar
Zest of 2 lemons
2 tbsp lemon juice
100g desiccated coconut, toasted
For the Decoration:
Fresh raspberries
Toasted coconut flakes
Directions:
Prepare the Cake:
Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease and line three 20cm (8-inch) round cake tins.
In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Sift in the self-raising flour and baking powder, then fold in gently until just combined.
Fold in the desiccated coconut, lemon zest, lemon juice, and coconut milk until evenly distributed.
Divide the batter evenly among the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting:
In a large mixing bowl, beat together the softened butter and icing sugar until smooth and creamy.
Add the lemon zest and lemon juice, then beat until well combined.
Fold in the toasted desiccated coconut until evenly distributed.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry jam over the top.
Place the second cake layer on top and spread a layer of frosting over it.
Repeat with the remaining cake layer and frosting.
Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.
Decorate the Cake:
Garnish the top of the cake with fresh raspberries and toasted coconut flakes.
Serve and Enjoy!
