Raspberry & coconut cake

Summer in a cake! This recipe is based on my Mikado traybake recipe with some added extras to make this a real showstopper. The sweetness from the coconut works so beautifully with the fruity-flavour from the raspberries.

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This greek yoghurt icing is literally the easiest thing to make, adding some extra sweetness and moisture. It also makes for the perfect summer birthday cake 🙂

Ingredients

Almond sponge (makes enough for two round 8-inch cake tins)

  • 400g ground almonds (just under 4 cups)
  • 80g desiccated coconut (2/3 cup)
  • 6 medium-sized eggs
  • 2 ripe banana
  • 160ml maple syrup/honey (2/3 cup)
  • 120ml coconut oil (1/2 cup)
  • 2 teaspoons vanilla essence/extract
  • 3 teaspoons baking powder
  • 2 teaspoon cinnamon
  • Pinch of salt

Raspberry jam and coconut filling

  • 200g-250g fresh/frozen raspberries
  • 5 tablespoons chia seeds
  • 80ml maple syrup/honey
  • 40g-50g desiccated coconut (for the topping)

Raspberry yoghurt icing

  • 250g Greek yoghurt (approx. 1 cup)
  • 85g icing sugar (3/4 cup), sieved
  • 5-6 raspberries
  • 1 teaspoon vanilla essence/extract
  • 5-10 raspberries and some additional desiccated coconut for decoration

Method

  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease two 8-inch round cake tins with some coconut oil.
  • Mix the ground almonds, desiccated coconut, baking powder, cinnamon and salt together in a bowl. Set aside.
  • Mash the banana with a fork and add to a (very!) large bowl. Add in the eggs and whisk until a batter is formed. Add in the maple syrup/honey, the coconut oil (melted) and the vanilla essence and mix until combined.
  • Add the dry ingredients (ground almond mixture) to the wet ingredients in three parts, stirring slowly with a large spoon until combined.
  • Pour the batter into the prepared tins and bake in the centre of the oven for 20-22 minutes or until golden brown.
  • Meanwhile, make the raspberry jam. Place the raspberries in a large bowl with the maple syrup/honey and heat in the microwave (medium-high power) for 1-2 minutes, mixing vigorously with a fork every 30 seconds. Continue to mix until you reach a liquid consistency. Add in the chia seeds and stir thoroughly. Set aside and allow the chia seeds to soak up the jam mixture.
  • To make the raspberry yoghurt icing, place the Greek yoghurt in a large bowl and add the icing sieved sugar. Mix to combine, making sure there are no lumps. Heat the raspberries in a microwave for 30-45 seconds and mash with a fork until you reach a liquid consistency. Add the raspberries to the yoghurt mixture with the vanilla essence/extract, mix thoroughly and set aside.
  • Once the sponges have finished baking, remove from the oven and allow to cool for 10-15 minutes.
  • Once cool, carefully turn one of the sponges onto a large serving plate, using a pallet knife to separate the cake from the tin. Pour a thick layer of the raspberry jam over the top and spread evenly. Sprinkle the desiccated coconut over the top.
  • Carefully remove the second sponge from its tin. Turn the second sponge on top of the base layer, making sure to leave the smoother side of the cake (the bottom) facing up.

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  • Using a spoon, pour the yoghurt icing over the top of the cake and spread evenly, allowing some icing to drip down the sides.

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  • Decorate to your heart’s content using raspberries and some desiccated coconut. Edible flowers, strawberries, blueberries, etc. all work great with this cake too!

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Keep refrigerated until you are ready to serve. Enjoy xx

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