Recipe
Raspberry Coconut Pound Cake Recipe
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Ahmed1 / All my dishes 1 year, 6 months ago
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
Prep:20m Cook:70m Servings:10
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 Ahmed1 |
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butter
add augar
scraping bowl
beat eggs lightly
add 2 tbsp
beat well
the rest of eggs
add dry ingredients
pour in pan
smooth top
baked
trim edges
split
jam on top
spread
cream
spread
top with other half
jam on top
sides
sprinkle coconut
almonds
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Fans
- 2 cups plain flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla
- ¾ cup raspberry jam
- ½ cup heavy cream whipped with 1 tbsp icing sugar
- 2 tbsp roasted blanched almonds
- ½ cup unsweetened shredded coconut
Directions
- 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.
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pat2me 1 year, 6 months ago said:
It's a good thing I don't live next door.....I'd be asking to wash the dishes so I could lick the bowls!!!!
Awesome, Ahemd!
peetabear 1 year, 6 months ago said:
Ahmed, the cake is wonderful... raspberry and coconut... pound cake yum... the photos are great
rosemaryblue 1 year, 6 months ago said:
Looks incredibly delicious!
Looks incredibly beautiful!
Incredible flavors and perfect cake.
A winner. :) :)
magali777 1 year, 6 months ago said:
I think this cake combines very well the fruit, cream, wonderful pound cake and the texture of the coconut, for me a 5!
Magali
mumtazcatering 1 year, 6 months ago said:
THANKS AHMED FOR ANOTHER AWESOME POST......I TOOK A WHILE TO COMMENT....AS MY EYES WERE GLUED TO THE FULL SIZE PICTURE FOR SO LOOOOOOONG.......AND MY TASTE BUDS........OH! WELL THATS ANOTHER STORY..........:}
HAVE A GREAT BAKING DAY
MUMTAZ
iffyo 1 year, 6 months ago said:
Excellent combination of flavours!
truly mouthwatering!a high ^5 again!:)
midgelet 1 year, 6 months ago said:
Beautiful photos and recipe!
lunasea 1 year, 6 months ago said:
Wow - your cake is breathtakingly beautiful, Ahmed. I can't wait to taste this! Great pictures and wonderful recipe. Thanks! ~Vickie
borinda 1 year, 6 months ago said:
What a lovely cake. Like you I love the raspberry and coconut flavor combination. I will keep this one in mind for sure.
juliecake 1 year, 6 months ago said:
A true delight! The photos are fantastic, and the cake looks fabulous......thanks! j
pinkpasta 1 year, 4 months ago said:
I think this looks out of this world delicious! I love raspberry. I especially like it with chocolate, so I think a great cup of hot cocoa would be so good with it...or a cup of chocolate-raspberry coffee would be awesome as well.
As always...Great job!!!!! Thanks for sharing.
Can't wait for your next dessert! :D