Raspberry Coconut Cake

This cake is lovely for a hot day, a day which calls out for a cake fix but without a slathering of frosting. I must admit, I was surprised with the outcome of this cake as far as the flavour goes. I had expected the coconut to come through more, but it is extremely subtle.

Recipe found on DeliciousDeliciousDelicious

Raspberry Coconut Cake

Ingredients:For the Cake
400g plain flour
400g caster sugar
5tbsp baking powder

225g unsalted butter, cubed
5 egg whites
400ml coconut milk
2tsp vanilla extract
For the filling
250g mascarpone
150g raspberries3tbsp icing sugar

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 24cm cake tins.

2. Mix together the flour, sugar and baking powder in a large bowl. Add the butter and two thirds of the coconut milk. Beat together for 2 minutes.

3. In a separate bowl, mix together the egg whites, remaining coconut milk and vanilla extract. Add to the flour mixture in thirds, beating well after each addition.

5. Divide the batter between the tins and bake for 40 minutes, or until a skewer inserted into the middle comes away clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

6. For the filling, mix together the mascarpone, raspberries and icing sugar. Use the filling to sandwich together the cake layers. Dust with icing sugar.