If you’d like to surprise your friends with your newly acquired baking skills, then this coconut and raspberry cake is the one to go for. It is a showstopper that requires minimal effort yet has all the big, bold flavours you need to make your post-lockdown outdoor get-together special.
Serves 6
Preparation time: 20-30 minutes
Cooking/baking time: 25-30 minutes
For the cake
6 medium free-range eggs
150g caster sugar
80g plain flour, sifted
70g desiccated coconut, toasted and cooled
1½ tsp ground cardamom
50g unsalted butter or coconut oil, melted and cooled, plus extra to grease
For the frosting
250g mascarpone
250g double cream
50g icing sugar
1 tsp ground cardamom
1 tsp vanilla extract
For the filling
200g raspberry jam
For the decoration
Desiccated
