Raspberry coconut pound cake
From ahmed1 17 years ago
- 70 minutes to make
- Serves 10
The base pound cake is from Williams-Sonoma cakes book. The filling and topping are From my own creativity. You can omit the coconut if you want; however it made a really good combination
Ingredients
- 2 cups plain flour shopping list
- 1/2 tsp baking powder shopping list
- Pinch of salt shopping list
- 1 cup butter shopping list
- 1 1/2 cups granulated sugar shopping list
- 4 eggs shopping list
- 1 tsp vanilla shopping list
- ¾ cup raspberry jam shopping list
- ½ cup heavy cream whipped with 1 tbsp icing sugar shopping list
- 2 tbsp roasted blanched almonds shopping list
- ½ cup unsweetened shredded coconut shopping list
How to make it
- Preheat oven to 325F (165C). Butter and line the base of 25cm cake pan.
- Line it with parchment paper and butter the paper.
- Sift together the flour, baking powder and salt.
- Beat the butter and sugar together till light and creamy.
- Break the eggs in a separate bowl and beat lightly, add 2 tbsp of the eggs to the butter mixture and beat on medium speed until incorporated. Repeat with the remaining beaten eggs in 3 equal portions. Add vanilla and beat again.
- Add half of the flour mixture and beat in low speed until mixed well, then add The remaining flour and beat until no white streaks are visible.
- Pour the mixture in the prepared pan and bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Let cool in the pans for 30 minutes then invert on a wire rack to cool.
- Split the cake in half and set the bottom half on a serving plate. Spread 2 tbsp of the raspberry jam over the top and carefully spread the whipped cream over.
- Top with the second cake half. Spread the rest of the jam all over the top and sides of the cake. Sprinkle with coconut. Arrange Almonds in a decorative shape. Chill.
butter
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add augar
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scraping bowl
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beat eggs lightly
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add 2 tbsp
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beat well
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the rest of eggs
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add dry ingredients
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pour in pan
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smooth top
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baked
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trim edges
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split
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jam on top
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spread
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cream
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spread
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top with other half
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jam on top
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sides
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sprinkle coconut
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almonds
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The Rating
Reviewed by 11 people-
A true delight! The photos are fantastic, and the cake looks fabulous......thanks! j
juliecake
in Bluffdale loved it
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Beautiful photos and recipe!
midgelet
in Whereabouts loved it
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Wow - your cake is breathtakingly beautiful, Ahmed. I can't wait to taste this! Great pictures and wonderful recipe. Thanks! ~Vickie
lunasea
in Orlando loved it
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Reviews & Comments 11
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