Coconut Raspberry Dream Cake

Below is a detailed list of what you’ll need to make Nigella’s Coconut Raspberry Dream Cake:

3 large eggs, lightly beaten
50 g sweetened shredded coconut
30 ml thick coconut milk
175 g unsalted butter, softened
200 g granulated sugar
200 g all-purpose flour
1 teaspoon baking powder
100 g fresh raspberries (and extra for decoration)

Directions

Follow these simple steps to create your Coconut Raspberry Dream Cake:

Step 1: Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
Step 2: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 3: Gradually add the beaten eggs, mixing well between each addition.
Step 4: Stir in the thick coconut milk and sweetened shredded coconut, mixing until fully combined.
Step 5: In a separate bowl, combine the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 6: Gently fold in the fresh raspberries, being careful not to mash them.
Step 7: Pour the batter into the prepared cake pan and smooth the top.
Step 8: Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 10: Once cooled, you can frost the cake with whipped cream, sprinkle additional shredded coconut on top, and decorate with whole raspberries.

Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. However, be aware that they may release more moisture, so it’s recommended to rinse them and pat them dry before folding them into the batter.

2. How should I store the Coconut Raspberry Dream Cake?

The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

3. Can I make the cake in advance?

Absolutely! You can bake the cake a day ahead, just make sure to wrap it tightly to keep it fresh.

4. Is this cake suitable for freezing?

Yes, the Coconut Raspberry Dream Cake freezes well. Be sure to wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn.

5. Can I substitute coconut milk with regular milk?

While you can use regular milk, substituting with coconut milk provides a richer coconut flavor, which pairs beautifully with the other ingredients.

Conclusion

Nigella’s Coconut Raspberry Dream Cake is truly a delightful treat that combines the light, fluffy texture of sponge cake with the luscious flavors of coconut and raspberry. It’s not just a dessert; it’s an experience filled with sweet memories. Whether enjoyed alone or shared with friends and family, this cake will surely please everyone. So, gather your ingredients, follow the steps, and enjoy baking this heavenly creation!

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