My littlest button, Lilah, turned into a 1-year-old last week. Insert boring clichés about how time has flew (it really has) and how I’ve loved every minute of her little life so far (night times not so much. She’s nocturnal). Anyway, I had the family coming round to celebrate so I thought I’d make a nice cake. I went for a recipe I found in Peyton & Byrne’s fabulous British Baking Book – it is a recipe for cupcakes so I doubled it, extended the cooking time and added fresh coconut and jam.
- 200g softened unsalted butter
- 250g caster sugar
- 300g self raising flour
- 4 eggs
- 120g low fat natural yoghurt
- 400g raspberries
- 60g desiccated coconut
- 4 tbsp raspberry jam
For the icing:
- 230g caster sugar
- 350g unsalted butter, softened
- 4 egg whites
- 100ml coconut milk, shaken
- fresh grated coconut to decorate (about 1/3 coconut), or dessicated*
1. preheat the oven to 170 degrees and line 2 x 20cm cake tins with baking parchment. As a brief tangent… I recently discovered how to line a tin A LOT quicker. So I’m sharing it, in case you don’t know yourself. All you do is fold up a piece of parchment bigger than the tin (fold in half, in half again, then in half again on the diagonal to get a triangle). Cut the triangle so that it is half the diameter of the tin, roughly. When you open it up you will have a tin sized circle! Okay, back to the recipe…
2. Cream together the butter and caster sugar, then add the eggs, one at a time, mixing well after each addition. Sieve in the flour and add the yoghurt and desiccated coconut, then lightly mix.
3. Drop a dozen raspberries into each tin, then distribute the mixture between the two tins. Bake for around 25 minutes, or until golden brown and springy.
4. To make the icing, put the sugar and egg whites into a heatproof bowl over a saucepan of barely simmering water. Heat until the granules have dissolved into a thickened syrup, about 10 minutes. When the mixture has cooled, beat for about 10 minutes until it forms soft peaks. Add the butter, bit by bit, mixing well.
5. Put about a third of the icing on the top of one of the cakes, then gently spread the jam over the top. Put the other cake on top and cover the entire thing with the rest of the icing.
6. Grate the coconut, if you are using fresh (massively regretted this), see below*. Sprinkle on top of the cake and decorate with a few extra raspberries.
The coconut in the cake mix gives it a lovely moist texture (ugh, moist). Yummy. Look how happy she is with it. Or maybe that was the sparkler!
*on the fresh coconut… In my opinion, life is too short to smash, peel and grate a coconut. It was Delia’s idea, she said it would be easy. Coconut is hard to smash open, I cut my finger trying to prize it out the shell, and it does NOT grate easily. It took me about an hour and I was cursing Delia all night. I missed the Sewing Bee and it put me in a very bad mood!