The perfect cake for Valentine’s this sexy little half-naked coconut and raspberry cake, which is prettily dressed in raspberries and rose petals. It tastes delicious, of course, but it is such a beauty too. It’s a very romantic cake and one that’s easy to make and non gimmicky. I think it looks stylish with four layers of cake sandwiched together with a luxurious jam and white chocolate buttercream.
I love a celebration and Valentines is a great excuse to concentrate on the ones you love. So, this cake is a great way of sharing the love in a very thoughtful and homemade way. Handmade gifts are always appreciated, especially when they are edible!
Make it for your Wedding Anniversary or any special occasion you paint your nails red!
You want to celebrate the perfectly imperfect (as all us ladies are!). So, not the French Patisserie vibe here.
Share a slice, if you can bare it (it’s meant to be romantic).
How To Make Coconut and Raspberry Cake
- 250g salted butter
- 250g soft brown sugar
- 250g self-raising flour
- 5 large eggs
- 135g creamed coconut, grated
- 35g desiccated coconut
- 50g caster sugar
- 50g water
- 1/2tsp vanilla paste
- 175g unsalted butter
- 300g icing sugar
- 1tsp vanilla paste
- 100g white chocolate
- Fresh raspberries
- Top quality raspberry jam
- a few rose petals
- a sprinkle more of desiccated coconut
- Turn the oven on to 170ºC and place a baking paper tray in a large loaf tin.
- Make sure all the cake ingredients are at room temperature.
- Mix together the butter and soft brown sugar on high until it turns light and fluffy.
- Scrape the bowl around a few times to catch all the mix.
- Lightly whisk the eggs with a fork and slowly add in to the butter mix with the mixer in medium.
- It will curdle slightly at the end no matter how much you mix in, but don’t worry, add the sifted flour and mix in slowly and it will turn out fine.
- Now, add the 2 coconut products and also mix in lightly.
- Spread evenly into the tin and bake for about 1 hour 15 minutes.
- When you get the cake out leave it in the tin while you add the syrup ingredients into a pan and boil for 1 minute.
- Prick the cake through all over and then pour the hot syrup all over the still hot cake.
To make the buttercream, lightly beat the soft butter and sieved icing sugar together with the vanilla paste without incorporating too much air. Pour in the melted white chocolate (after it has been left to cool slightly) whilst beating the buttercream some more.
When the cake it fully cold, score the sides with 3 level cuts. Repeat on the other side. Now carefully cut the cake into thin layers using the scores as a guide.
Place the bottom layer onto the serving plate.
Slather 1/4 of the butter cream onto the layer, then a generous layer of raspberry jam.
Keep repeating. Don’t worry at all about getting neat sides.
Now place the cake into the fridge for a few hours. This will prevent the crumbs falling into the buttercream too much.
When ready gently brush away loose crumbs, then get a spatula and spread the remaining buttercream thinly around the edges allowing the jam to join in.
Then add a ‘barely there’ buttercream layer on the top to finish.
Decorate with fresh raspberries and rose petals.
The magic really happens when you slice into the cake.
The prettiest coconut and raspberry cake you’ve ever seen!