This cake by the team at Mrs Lyon’s Tea Room in Standish goes very well with loose-leaf breakfast tea.
Ingredients
240g plain flour
280g caster sugar
40g desiccated coconut
80g soft unsalted butter
3 tsp baking powder
40ml whole milk
3 eggs
200ml coconut milk
For the frosting
100g caster sugar
160g soft unsalted butter
60ml coconut milk
Pre-heat the oven to 150 degrees centigrade
Mix the dry ingredients with the butter until the texture is sand-like. In a jug, mix the eggs and both milks.
With the mixture on a slow setting, gradually add this to the dry ingredients.
Turn off the mixer and scrape down the sides of the bowl. Then mix on high for 60 seconds.
Split evenly between two 8” cake tins & bake for 25 minutes.
For the frosting
Sieve the icing sugar and mix with the butter until well-combined and free of big lumps. With the mixer on a slow speed, gradually add the coconut milk until the desired texture is achieved.
Stop the mixer, scrape down the bowl and then mix on high until the frosting is smooth.
To assemble the cake
Stack the cakes with a layer of frosting and raspberry jam in between. Cover the whole cake with the frosting, smoothing it with a palette knife. Sprinkle desiccated coconut on top and decorate with fresh raspberries.
