Raspberry and Toasted Coconut Sponge Cake
A moist and fluffy sponge cake infused with creamy coconut milk and bursting with fresh raspberries. Topped with a vibrant pink raspberry glaze and crunchy toasted coconut, it's the perfect treat for afternoon tea.
Servings16 Portions
Prep Time30 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
16
- unsalted butter, softened200 g
- self-raising flour200 g
- caster sugar200 g
- icing sugar300 g
- can coconut milk200 ml
- raspberries150 g
- desiccated coconut50 g
- Medium eggs4
- baking powder1 tsp
- sprinkles of your choice1 handful
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 20 x 30cm baking tin with butter and line it with parchment paper.
02
In a dry frying pan over medium heat, toast the desiccated coconut until it turns a light golden brown. Immediately transfer to a bowl and set aside to cool.
03
Using an electric whisk, beat the softened butter and caster sugar together in a large bowl until the mixture is very pale and fluffy.
04
Beat in the eggs one at a time, whisking well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it.
05
Whisk in 150ml of the coconut milk until combined.
06
Gently fold in the self-raising flour, baking powder, and the cooled toasted coconut using a large metal spoon or spatula.
