Lemon, Raspberry & Coconut Cake

Lemon & Raspberry is a strong staple for your baking repertoire. It’s my middle sister’s favourite and she asks for it every single year! I sometimes get a little bored as I make it quite often but adding the coconut gives it a fun twist.

 
 

Tins

2 x 8 inch (20cm) round tins

Ingredients

cake

115g White Caster Sugar

115g Golden Caster Sugar

230g Butter or Stork

4 Large Eggs (approx 225g)

1/2 tsp vanilla extract

230g Self Raising Flour

1 tsp Baking Powder

Zest of 1 Unwaxed Lemon

2 tbsp Lemon Juice

2 tsp Lemon Curd (optional)

frosting

285g Cream Cheese ( be sure to use a brand where the only ingredient is milk!)

180g Butter 

1kg Icing Sugar

 1/2 tsp Vanilla Paste or Scraped Vanilla Pods

1 - 3tbsp Lemon Juice

2 tbsp Lemon Curd (To Taste)

optional: lemon simple syrup

1 cup White Sugar

1 cup Water

1- 3tsp Lemon Juice

optional: FILLING & DECORATING

100g Desiccated Coconut

Fresh Raspberries

Raspberry Coulis or Jam

Method

CAKE

  1. Preheat your oven to 160 C Fan/180 C/Gas Mark 4-5.

  2. Combine your butter, sugars, vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.

  3. Add the eggs one or two at a time, mixing very well in between until the batter comes back together - doesn't look split or curdled - after each addition.

  4. Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air from the creaming stage.​ 

  5. Split the batter evenly between two cake tins  and pop into the oven for about 25 - 35mins depending on your oven. When a skewer comes out clean and the cake springs back when lightly touched with a single finger, the cake is ready. Wait at least 22 mins before first opening the oven door to check on the cake. 

SIMPLE SYRUP

  1. Combine the sugar and water in a pot and bring to boil, whilst stirring often.

  2. Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.

  3. Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste.

FROSTING

  1. Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up

  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the fridge for a few minutes.

  3. Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Keep mixing until light & fluffy, about  5-8 minutes.

  4. Add 1 tbsp lemon juice and 2tbsp lemon curd  (start here but feel free to add as much as you like for a stronger lemon taste) to the frosting and mix well

ASSEMBLE

  1. Use a fork to poke holes all over the cake surface and liberally drizzle over the lemon simple syrup on your layers of cake and leave to soak in for about 5 minutes.

  2. Time to stack the cake! In between each layer, fill with the lemon frosting and add a swirl of raspberry coulis. You can also add in some fresh raspberries too.

  3. You can stop here and leave it as a naked cake or continue and crumb coat and then fully cover the cake in frosting

  4. Next press the desiccated coconut into the sides of the cake (or all over if you want to!)

  5. Decorate with fresh raspberries and white chocolate or style as desired! 

 
Lemon Cake, Lemon and Raspberry Cake, Lemon Coconut Cake, Lemon Layer Cake, Lemon Raspberry Cake
Desserts, Cake
Cake
Servings: 20
Author: OsiBakes
   Rating:
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Lemon, Raspberry & Coconut Cake

Lemon, Raspberry & Coconut Cake

Layers of lemon cake, filled with raspberry jam and a delicious coconut topping
Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Ingredients

Tin
  • 2 x 8in/20cm round tins
Cake
  • 115g White Caster Sugar
  • 115g Golden Caster Sugar
  • 230g Butter or Stork
  • 4 Large Eggs (approx 225g)
  • 1/2 tsp vanilla extract
  • 230g Self Raising Flour
  • 1 tsp Baking Powder
  • Zest of 1 Unwaxed Lemon
  • 2 tbsp Lemon Juice
  • 2 tsp Lemon Curd (optional)
Frosting
  • 200g Cream or Soft Cheese
  • 125g Butter
  • 700g Icing Sugar
  • 1/2 tsp Vanilla Paste or Scraped Vanilla Pods
  • 3tbsp Lemon Juice
  • 2 tbsp Lemon Curd (To Taste)
Lemon Simple Syrup (Optional)
  • 1 cup White Sugar
  • 1 cup Water
  • 3tsp Lemon Juice
Filling & Decoration
  • 100g Desiccated Coconut
  • Fresh Raspberries
  • 4tbsp Raspberry Coulis or Jam

Instructions

Cake
  1. Preheat your oven to 160 C Fan/180 C/Gas Mark 4. Grease two 8-inch cake pans and line them  with baking paper.
  2. Combine your butter, sugars, vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.
  3. Add the eggs one or two at a time, mixing very well in between until the batter comes back together - doesn't look split or curdled - after each addition.
  4. Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air from the creaming stage.
  5. Split the batter evenly between two cake tins and pop into the oven for about 25 - 35mins depending on your oven. When a skewer comes out clean and the cake springs back when lightly touched with a single finger, the cake is ready. Wait at least 22 mins before first opening the oven door to check on the cake.
Lemon Simple Syrup
  1. Combine the sugar and water in a pot and bring to boil, whilst stirring often.
  2. Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.
  3. Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste.
Frosting
  1. Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up
  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t overmix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the fridge for a few minutes.
  3. Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Keep mixing until light & fluffy, about 5-8 minutes.
  4. Add 1 tbsp lemon juice and 2tbsp lemon curd (start here but feel free to add as much as you like for a stronger lemon taste) to the frosting and mix well
Assemble
  1. Use a fork to poke holes all over the cake surface and liberally drizzle over the lemon simple syrup on your layers of cake and leave to soak in for about 5 minutes.
  2. Time to stack the cake! In between each layer, fill with the lemon frosting and add a swirl of raspberry coulis. You can also add in some fresh raspberries too.
  3. You can stop here and leave it as a naked cake or continue and crumb coat and then fully cover the cake in frosting
  4. Next press the desiccated coconut into the sides of the cake (or all over if you want to!)
  5. Decorate with fresh raspberries and white chocolate or style as desired!

Notes:

Bring out all your ingredients to room temperature an hour before you bake. It helps the ingredients to combine better!

Calories

451.65

Fat (grams)

19.56

Sat. Fat (grams)

12.05

Carbs (grams)

68.13

Fiber (grams)

0.60

Net carbs

67.53

Sugar (grams)

57.99

Protein (grams)

3.02

Sodium (milligrams)

300.78

Cholesterol (grams)

90.11
https://www.osibakes.com/recipes/lemon-raspberry-coconut-cake
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Created using The Recipes Generator
 

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