I don’t know about you but sometimes I just have to get back to basics with baking and bake a cake! Since taking part in the #GreatBloggersBakeoff this year, all my bakes seem to be related to British Bakeoff and getting more and more complicated. Sometimes it is nice just to throw a few ingredients together, and know it will work! Read on for my recipe for a delicious coconut sponge cake with raspberries and blueberries!
As we have now sadly reached the end of summer, I wanted to use the last of the summer fruits in my cake, before it is time to make way for baked apples, pumpkins and other mellow autumnal fruits.
I do love desiccated coconut in a cake, and thought this might give the cake some added texture too.
My children were also thrilled to see I had made something they would want to eat. They weren’t that keen on povitica last week…. I can’t imagine why.
This recipe makes a lovely soft sponge cake with added flavour and texture from the coconut.
Including too much coconut in a cake can make it dry but these proportions ensure the cake is soft and spongy!
Cake of course is always popular, especially when it is filled with summer fruit!
My coconut sponge cake ooks pretty enough for afternoon tea, and will brighten up a dull afternoon. If it does not get scoffed straight away (not sure why!), store it in the fridge due to the cream filling.
Pin my coconut sponge cake with berries for later!
Recipe
Coconut Sponge Cake with Berries
Ingredients
For the cake:
- 175 g butter
- 175 g caster sugar
- 175 g self-raising flour
- 1 tsp baking powder
- 3 medium eggs
- 50 g desiccated coconut
- 75 g blueberries
- 50 g raspberries
For the filling:
- 150 ml double cream
- More blueberries and raspberries I used about 50 g
- Plus a handful of berries to decorate
Instructions
- Put the butter, sugar, self-raising flour, baking powder and eggs in a large bowl and mix using an electric whisk until smooth.175 g butter, 175 g caster sugar, 175 g self-raising flour, 1 tsp baking powder, 3 medium eggs
- Add the desiccated coconut and fold it in.50 g desiccated coconut
- Dust the berries with a little flour (to stop them sinking), then add to the bowl and fold in carefully.75 g blueberries, 50 g raspberries
- Grease two 7 inch cake tins, pour half the cake batter into each one.
- Bake at 180℃ / 350℉ for 20-25 minutes until golden brown, firm on top, and a cake tester comes out clean from the centre.
- Remove from the oven, allow to cool for 5 minutes in the tins, then turn out of the tins onto racks to cool completely.
- Whisk the cream for around 5 minutes until it reaches the soft peak stage. Stir in the extra fruit.150 ml double cream, More blueberries and raspberries
- Spread the fruit and cream on top of one of the layers, then add the second on top.
- Place the remaining berries on top and dust with icing sugar.Plus a handful of berries to decorate
Helen at Casa Costello says
That looks like such a lovely light cake – Beautiful combination of flavours! Thanks again for taking part in #Bakeoftheweek x
Kirsty Hijacked By Twins says
Wow this looks amazing! It looks so delicious x #BakeoftheWeek
bakingqueen74 says
Thank you Kirsty x
Camilla @FabFood4All says
I love cakes with fresh fruit in and have a bag of dessicated coconut in my cupboard at the moment so feel inspired by your scrummy cake:-)
Julie's Family Kitchen says
Oh yummy! This is most definitely a cake me and my family would enjoy. It looks gorgeous.
I’m hoping that in the GBBO final there will be some stunning cakes, fingers crossed.
bakingqueen74 says
Thanks Julie, yes definitely fingers crossed that we get some cakes next week! I think I spied a croquembouche :0)
Heledd - Running in Lavender says
That cake looks scrummy! I think my kids would have the same reaction if they came come to that.
#TastyTuesdays and #CookBlogShare
bakingqueen74 says
Thanks for dropping in Heledd!
Lucy Parissi says
I know exactly what you mean! Sometimes I look at the #GBBO challenges and think ‘all I wanted was a slice of cake!’. It’s lovely to bake something you know will be good and make everyone happy. My kids taste everything I make rather cautiously… my son loved the doughnuts (and had several) my daughter would not touch them. I think I need to go back to basics and bake a lovely cake this week. Thanks for linking to #CookBlogShare always lovely to see your recipes
bakingqueen74 says
Thanks for visiting Lucy and for your lovely comments! 🙂 My eldest daughter tried the apple and cinnamon povitica but didn’t want to try the others. Too fancy I think! But they all loved this. Loved the pistachio and chocolate from #CookBlogShare roundup this week, delicious!
Alison says
This looks delicious and a great use of berries. I love the idea of the coconut in it as well
bakingqueen74 says
Thanks Alison! It was a good combination