Nigella Coconut And Raspberry Cake

Nigella Coconut And Raspberry Cake

Coconut and Raspberry Cake by Nigella is a tasty treat with layers of coconut-infused sponge, raspberry jam, and buttercream. In just 50 minutes, you may savor the optimum harmony of flavors.

Try More Nigella Recipes:

💗 Why You’ll Love This Coconut & Raspberry Cake Recipe:

  • Tropical Twist: Rich coconut flavor from desiccated coconut and coconut cream.
  • Decadent Layers: Luscious buttercream and sweet raspberry jam between moist sponge layers.
  • Eye-Catching: Beautiful presentation with a decorative buttercream spiral.
  • Versatile Delight: Perfect for gatherings or a delightful personal treat.

❓ What Is Nigella’s Coconut And Raspberry Cake Recipe?

Nigella’s Coconut and Raspberry Cake is a delectable dessert, with layers of moist coconut-infused sponge, rich coconut cream buttercream, and sweet raspberry jam. A visually appealing and versatile sweet treat.

Nigella Coconut And Raspberry Cake
Nigella Coconut And Raspberry Cake

🍒 Nigella Coconut And Raspberry Cake Ingredients

For The Cake:

  • 3 medium eggs (beaten)
  • 50 grams of desiccated coconut
  • 2 tablespoons coconut cream
  • 175 grams butter (softened)
  • 175 grams of golden caster sugar
  • 175 grams self-raising flour
  • 1½ teaspoons baking powder

For The Buttercream Filling And Topping:

  • 280 grams of icing sugar
  • 100 grams butter (softened)
  • 3 tablespoons coconut cream
  • 5 tablespoons raspberry jam

🍰 How To Make Nigella Coconut And Raspberry Cake

  1. Prepare an oven at 180 degrees Celsius (160 degrees Celsius for a fan oven), Gas 4. Spread butter on two greased 20-centimeter sandwich tins.
  2. Use a food processor for 2–3 minutes to combine the butter, sugar, flour, baking powder, and eggs. Add the coconut and the cream and mix gently.
  3. Smooth the tops of the tins after dividing the contents among them. Bake for 25 minutes, or until the topping is brown and firm.
  4. Turn out onto a wire rack to cool after 5 minutes of resting in the tins with the edges slightly loosened. Remove the lining paper.
  5. Mix the butter, icing sugar, and coconut cream together in a large mixing bowl and beat until smooth for a buttercream. Smear some jam on a sponge.
  6. Spread a little less than half of the buttercream on top of one sponge, then sandwich with the other. Put the leftover buttercream in a spiral on top of the cake. Enjoy!

💭 Recipe Tips

  • Accurate Measurements: Ensure precise ingredient quantities for optimal flavor.
  • Room Temperature Ingredients: Bring butter and eggs to room temperature for smoother blending.
  • Even Batter Distribution: Divide batter evenly for uniform layers.
  • Creative Finish: Have fun with the buttercream spiral for an appealing presentation.
Nigella Coconut And Raspberry Cake
Nigella Coconut And Raspberry Cake

🍨 What Goes Well With Coconut And Raspberry Cake?

Wonderful toppings for Coconut and Raspberry Cake include whipped cream, vanilla ice cream, lemon curd, fresh berries, coconut shavings, chocolate sauce, and chopped nuts.

🎚 How To Store Leftover Coconut And Raspberry Cake?

  • In The Fridge: You may keep leftover coconut and raspberry cake in the fridge for 4 to 5 days if you seal it in an airtight container.
  • In The Freezer: To freeze leftover coconut and raspberry cake for up to 3 months wrap each slice in plastic wrap and keep them in a freezer-safe bag. Let it defrost in the fridge overnight.

🥵 How To Reheat Coconut And Raspberry Cake?

  • Oven: Turn the oven temperature up to 350 degrees F then throw coconut raspberry cake on a baking sheet and heat for 8 to 10 minutes.
  • Microwave: Prepare a microwave-safe plate for coconut raspberry cake and heat on medium power for 15 to 30 seconds.

FAQs

What is coconut and raspberry cake filling made of?

Coconut and raspberry cake filling is a luscious combination of butter, icing sugar, and coconut cream, creating a smooth and decadent buttercream.

Why is my coconut and raspberry cake dense?

Your coconut and raspberry cake may be dense due to overmixing the batter, inaccurate measurements, or insufficient leavening.

Why did my coconut and raspberry cake sink?

A coconut and raspberry cake may sink if the pan is too small, causing inadequate support during baking.

How do you fix a dry coconut and raspberry cake?

To remedy a dry coconut and raspberry cake, brush the layers with a simple syrup, and add a thin layer of jam.

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Nigella Coconut And Raspberry Cake Nutrition Facts

Amount Per Serving

  • Calories 287.3
  • Calories from Fat 70.4
  • Total Fat 7.8g
  • Saturated fat 2.4g
  • Trans fat 0.1g
  • Cholesterol 3.8mg
  • Sodium 164.4mg
  • Potassium 226.8mg
  • Carbohydrates 50.8g
  • Net carbs 46.1g
  • Sugar 31.7g
  • Fiber 4.7g
  • Protein 5g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

Best Nigella Lawson Cookbooks

  1. At My Table: A Celebration of Home Cooking
  2. Nigella Express: 130 Recipes for Good Food, Fast
  3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
  4. Nigellissima: Easy Italian-Inspired Recipes
  5. Nigella Kitchen: Recipes from the Heart of the Home

Nigella Coconut And Raspberry Cake

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 50 minutesServings:8 servingsCalories:287.3 kcal Best Season:Suitable throughout the year

Description

Coconut and Raspberry Cake by Nigella is a tasty treat with layers of coconut-infused sponge, raspberry jam, and buttercream. In just 50 minutes, you may savor the optimum harmony of flavors.

Ingredients

    For The Cake:

  • For The Buttercream Filling And Topping:

Instructions

  1. Prepare an oven at 180 degrees Celsius (160 degrees Celsius for a fan oven), Gas 4. Spread butter on two greased 20-centimeter sandwich tins.
  2. Use a food processor for 2–3 minutes to combine the butter, sugar, flour, baking powder, and eggs. Add the coconut and the cream and mix gently.
  3. Smooth the tops of the tins after dividing the contents among them. Bake for 25 minutes, or until the topping is brown and firm.
  4. Turn out onto a wire rack to cool after 5 minutes of resting in the tins with the edges slightly loosened. Remove the lining paper.
  5. Mix the butter, icing sugar, and coconut cream together in a large mixing bowl and beat until smooth for a buttercream. Smear some jam on a sponge.
  6. Spread a little less than half of the buttercream on top of one sponge, then sandwich with the other. Put the leftover buttercream in a spiral on top of the cake. Enjoy!

Notes

  • Accurate Measurements: Ensure precise ingredient quantities for optimal flavor.
    Room Temperature Ingredients: Bring butter and eggs to room temperature for smoother blending.
    Even Batter Distribution: Divide batter evenly for uniform layers.
    Creative Finish: Have fun with the buttercream spiral for an appealing presentation.
Keywords:Nigella Coconut And Raspberry Cake

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