Retro coconut cake with raspberry jam & coconut buttercream…

Today I made this little beauty…

I’ve been meaning to share this deliciously retro sounding recipe for ages. I found it in one of my Good Food 101 Cakes and Bakes book and tried making it for the first time a couple of months ago. It’s so delicious that it’s found its way firmly into my repertoire of faves.

In making it, I also learnt an incredibly handy skill…how to make coconut cream! I discovered this, whilst scouring my local shops for coconut cream in a last minute panic, but to no avail! Every single shop, however, had boxes of creamed coconut (a solid white block made from pure coconut) so with the help of a bit of on the spot googling I learnt that all you need to do is dissolve 75g creamed coconut (grated) in 100ml of hot water and stir until smooth. Hey presto! These quantities also, luckily, make exactly the amount of coconut cream that you need for this recipe!

All you need is…

175g unsalted butter

175g caster sugar

175g self-raising flour

1.5 tsp baking powder

3 eggs

50g dessicated coconut

2 tbsp coconut cream (remember the handy hint above 🙂

For the coconut buttercream icing you need…

280g icing sugar

100g unsalted butter

3 tbsp coconut cream

and finally half a jar or so of raspberry jam for sandwiching.

Preheat the oven to 160 degrees (180 degrees if it’s not a fan) and grease and line the bases of two 8 inch round cake tins. If you find lining cake tins a hassle you should read this handy ‘Kitchen How To’ from Miss Igs.

Mix the butter and sugar together with a handheld electric mixer for a few minutes before adding the eggs, flour and baking powder. Beat well for 2-3 minutes until smooth. Stir the dessicated coconut and coconut cream in gently.

Divide the mixture evenly between the two tins and pop in the oven for about 25 minutes until golden and firm to the touch. Insert a skewer into the centre of the cake to test it, if it comes out clean, it’s ready!

Leave to cool for a few minutes, then loosen the edges and remove the cakes gently from their tins and put them on a wire rack to cool completely.

To make the buttercream you just need to sift the icing sugar into a large bowl and beat in the butter and coconut cream until smooth.

Spread half of the buttercream on top of one of your cakes, followed by a layer of raspberry jam on top of that, or if you fancy putting the jam on first followed by the buttercream it’s your call!. Either way, gently lower the second cake on top and finally dollop on the remaining buttercream and spread and swirl to you hearts content until you’re happy with the finished product…

Then cut yourself a huge slice and get stuck in…

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