15 March, 2019
Lime, Coconut and Raspberry White Chocolate Cake
Makes 18inch cake
Light, fluffy and packed with beautiful aroma and flavour cake is a fabulous treat for any occasion. Coconut and lime sponges layered with tangy fresh raspberry jam and velvety white chocolate coconut buttercream. SHow stopper that is pretty simple to maie
If you don’t have fresh raspberries at hand can use frozen berries of your choice instead. I promise, it will taste same nice.
For the cake
Wet ingredients
350g coconut cream from the can
3 large free range eggs
1tsp vanilla extract
Juice and zest of 1 lime
Dry ingredients
350g white spelt flour
80g ground almonds
0.5tsp bicarbonate soda
2tsp baking powder
50g desiccated coconut, I used coconut merchant
Mixer
250g vegetable shortening (I used Trex, room temperature)
50g soft extra virgin coconut oil from Coconut Merchant
250g golden castor sugar
150g white cacao melts from FoodThoughts or white chocolate (melted and cooled)
Coconut chips for the decoration
Let’s prepare the sponges first.
Preheat oven to 170’C and line 3 x 18cm cake tins with parchment paper. If you don’t have 3 tins, you can use two and cut the sponges in half horizontally to make 4 layer cake.
In medium bowl mix all your dry ingredients, in another bowl mix your wet ones.
Now, in the large bowl or stand mixer place your shortening and coconut oil together with sugar and beat well for at least 5 minutes until airy.
Now gradually add your wet and dry ingredients alternating both. Mix until all incorporated.
Divide between prepared pans and bake in preheated oven 25-30min or until skewer instered in the centre comes out clean.
When done, leave to cool in the tins for 10 minutes, then remove on to wire rack, peel the parchment paper off and leave to cool completely.
Time to get jamming!
For the raspberry jam
150g fresh raspberries, or other berries of your choice
Juice and zest of half lemon
100g golden castor sugar
1tbsp chia seeds (optional)
Place all ingredients in to small pan and bring to the boil on a low heat. Mash the berries with a fork and simmer for 5 or more minutes on low heat until thickened. Leave to cool completely before filling the cake.
For the buttercream
350g unsalted soft butter or Trex
Cream scraped from can of coconut milk
350g sifted icing sugar
150g melted and cooled white chocolate melts
Zest of 2 limes
In the clean stand mixer bowl with whisk attachment place softened butter and powdered sugar. Beat well for a few minutes until fluffy. Add coconut cream scraped from the can of coconut milk start beating on a low speed. Whilst your mixer is on the go, pour melted and cooled chocolate. Now add the zest, increase the speed and beat the cream for couple minutes until fluffy.
Assemble the cake.
Pipe outer circle of buttercream on first sponge, fill with jam and pipe some more butter cream on top. Spread evenly and place second sponge on top.
Follow the filling procedure.
Cover the cake with thin layer of butter cream to catch al the crumbs and place in the fridge to harden.
After 15-20 minutes finish coating your cake with remaining butter cream and press coconut chips around and top of the cake.
Shave some white chocolate melts on top pf the cake for extra sweetness.
