Soft & spongy Lemon Raspberry Coconut Cake bursting with summer flavors! This is “THE” summer cake for all your summer dessert needs!
Back with another delicious dessert recipe from Kaveri 🙂 Guys she is one amazing baker and everytime we decide on a recipe and she shows me pictures of her creation, I can’t stop myself from drooling looking at the delicious pictures!
In Kaveri’s words ” Nothing screams summer to me like lemons. And the combination of lemon-raspberry- coconut trio is simply divine and the perfect transition from winter to summer. The taste is light and refreshing with flavors exploding in your mouth with every bite.”
She is right indeed as you can see this cake is super soft, moist and packed with everything summer!A perfect summer cake for all your summer parties or just to enjoy with your loved ones.
Don’t be scared as even though it is a layer cake, it’s seriously super simple to make! Go ahead gather all your ingredients and you know what you will be baking this weekend! 😛
Making this cake is really simple. As she describes in her recipe, you bake a simple cake and once the cake is baked, it is allowed to cool. Meanwhile you make your lemon buttercream. Then the cake is cut into 2 parts and lemon cream is spread on first half of the cake along with jam and then second half is pressed on top of first half and then the cake is iced!
- For assembling this case, we will need :
- • Lemon sponge
- • Raspberry Jam/Compote/filling
- • Lemon buttercream frosting
- • Dessicated coconut
- • ½ cup butter
- • ½ cup sugar
- • Juice of one lemon (about 2 tablespoons juice)
- • 3-4 drops vanilla essence
- • 1 egg
- • ¾ cup all-purpose flour
- • Pinch of salt
- • ¼ teaspoon baking soda
- • ¼ cup buttermilk
- • 1 cup butter, at room temperature
- • 3-4 cups powdered sugar or icing sugar
- • 2 Tbsp fresh lemon juice
- • ½ tsp vanilla essence
- • ½ tsp lemon essence (optional)
- • Preheat the oven to 170 degrees C. Butter the bottom and sides of a 6 or 7 inch pan. Sprinkle some flour on it.
- • In a medium-size bowl, using an electric beater, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.
- • Add the lemon juice, vanilla extract, and egg. Beat until combined.
- • In a separate small bowl, whisk together the flour, salt and baking soda. Add one-third of the flour mixture to the wet ingredients, and beat until just combined. Add 2 tablespoons of the buttermilk. Add another third of the flour mixture, beat, and then add the remaining 2 tablespoons of buttermilk. Finally, beat in the last of the flour mixture.
- • Pour the mixture into the prepared pan. Bake for 30 to 35 minutes.
- • Test the center with a toothpick before removing from the oven, toothpick should come out clean. The cake will be pulling away from the sides of the pan.
- • ½ to 1 Tbsp Milk to achieve desired consistency of the buttercream
- • In a big bowl, with an electric beater, beat butter and half of the sugar on medium-high speed until and fluffy and pale in colour.
- • Occasionally throughout entire mixing process and scrape down the sides of bowl with a spatula.
- • Mix in the remaining sugar then blend in lemon juice, vanilla essence and lemon essence. Whip the mixture until very fluffy, about 4 - 5 minutes longer.
- • Add milk if desired to achieve spreadable consistency.
- • Cut the cake into 2 halves with a serrated knife.
- • Place the bottom layer on a cake board.
- • Spread a generous layer of the lemon buttercream onto the bottom layer of the cake and make it fairly even.
- • Spread about half a cup (or more if u desire) of the raspberry filling/jam/compote on top of the buttercream layer.
- • You can even use strawberry or blueberry filling, it will go perfectly with this cake.
- • Place the other half layer on top and then crumb coat the cake with a thin layer of the butter cream.
- • Refrigerate the cake until the icing is firm for about 30 minutes and later apply more buttercream if the cake needs some more covering and smooth it with a spatula. It does not have to be a perfect looking layer of frosting as it will be covered with the dessicated coconut later.
- • Sprinkle the coconut over the top of the cake and coat the sides of the cake with your hand gently. I used about 1.5 cups for this cake to be covered generously.
- • Optionally, garnish with fresh raspberries and mint leaves.
Some more delicious CAKE recipes ->>