Recipe Day! Raspberry Coconut Pound Cake
This cake is awesome for many reasons. The first is that it tastes great! It’s pretty, because the icing is pink. And, being pound cake, it takes days to go stale. It also has the added bonus of being versatile. If, like me, you foolishly drop it onto the counter while it’s still warm and it breaks into pieces, you can finish breaking it up and layer it into a big bowl with the icing between layers, kind of like a trifle. Um. That only happened once, I swear!
Raspberry and coconut cake
- 350g/12oz self-raising flour
- 2 tsp baking powder
- 350g/12oz unsalted butter, softened
- 350g/12oz caster sugar
- 6 free-range eggs
- 200g/7oz desiccated coconut
- 2 limes, juice and zest only
- 350g/12oz raspberries
- Preheat the oven to 180C/360F/Gas 4.
- Grease and line a 30cm/12in flat shallow cake tin with baking parchment.
- For the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer).
- Carefully fold in the raspberries.
- Pour the cake batter into the cake tin, then bake in the oven for 25-30 minutes or until risen and golden-brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through.
- Remove the cake from the oven allow the cake to cool. To serve, cut the cake into squares.
Coconut Cream Cheese Frosting
- 125g/5oz cream cheese, room temperature
- 60g/2oz butter
- 2 cups icing sugar
- 1 tablespoon cream
- a good pinch of salt
- 1/4 teaspoon coconut essence
- 1/2 teaspoon vanilla essence
- 1/4 cup desiccated or shredded coconut
- 1 tablespoon raspberry jam
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the icing sugar, one cup at a time, alternating with the cream. Beat in the salt, coconut and vanilla essences. Continue beating until mixture is smooth and spreadable. (Add more icing sugar if necessary to thicken, or more cream to thin.) Stir in the coconut and jam – then spread the icing on a cooled cake.