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Raspberry, Coconut & Lime Cake

This is a very decadent cake. The buttercream is so soft and dreamy as the fat content is high, so when sandwiching the cakes together do so very gently or the BC will squish out. 

200g self-raising flour
1 tsp baking powder
200g caster sugar
200g Stork margarine, at room temperature
4 large eggs, beaten
1 tsp vanilla extract or vanilla bean paste
100g frozen raspberries

120g icing sugar
100g softened butter
2 tbsp raspberry jam
2 tbsp lime curd
1 tbsp desiccated coconut

2 tbsp desiccated coconut
1 tbsp caster sugar 

You will need 2 x 8 inch/20cm loose-bottomed sandwich tins


– Preheat the oven to fan 170ºC/350ºF/gas mark 4. Butter and line the base of each cake tin with a disc of buttered baking parchment.

– Tip all of the cake ingredients (except for the raspberries) into the bowl of a free-standing mixer and beat for 2 minutes until smooth. If you don’t have a free-standing mixer you can use an electric hand-held mixer.

– Divide the batter evenly between the prepared cake tins and spread level using a palette knife. Dot with the frozen raspberries. Bake on the middle shelf of the preheated oven for about 15 minutes then mix the caster sugar and desiccated coconut together and sprinkle over one of the cakes. 

Bake for a further  10-15minutes or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean.

– Remove from the oven and carefully turn the cakes out of the tins, peel off the baking parchment and leave to cool on wire racks.

– Place one of the cold cakes on a serving plate, right side up, and spread with 1 tbsp of the raspberry jam. Whisk together the icing sugar and butter until soft and creamy, now ripple with the jam, curd and coconut, spread carefully over the jam layer.

Top with the second cake and serve.