Coconut and raspberry cake recipe

PUBLISHED: 20:39 07 September 2016 | UPDATED: 20:39 07 September 2016

Coconut and raspberry cake

Coconut and raspberry cake


This cake by the team at Mrs Lyon’s Tea Room in Standish goes very well with loose-leaf breakfast tea.

Coconut and raspberry cakeCoconut and raspberry cake


240g plain flour

280g caster sugar

40g desiccated coconut

80g soft unsalted butter

3 tsp baking powder

40ml whole milk

3 eggs

200ml coconut milk

For the frosting

100g caster sugar

160g soft unsalted butter

60ml coconut milk

Pre-heat the oven to 150 degrees centigrade

Mix the dry ingredients with the butter until the texture is sand-like. In a jug, mix the eggs and both milks.

With the mixture on a slow setting, gradually add this to the dry ingredients.

Turn off the mixer and scrape down the sides of the bowl. Then mix on high for 60 seconds.

Split evenly between two 8” cake tins & bake for 25 minutes.

For the frosting

Sieve the icing sugar and mix with the butter until well-combined and free of big lumps. With the mixer on a slow speed, gradually add the coconut milk until the desired texture is achieved.

Stop the mixer, scrape down the bowl and then mix on high until the frosting is smooth.

To assemble the cake

Stack the cakes with a layer of frosting and raspberry jam in between. Cover the whole cake with the frosting, smoothing it with a palette knife. Sprinkle desiccated coconut on top and decorate with fresh raspberries.

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