Coconut Sponge Cake with Berries
A delicious coconut sponge cake full of summer fruit, filled with cream and fruit
Servings 8
Calories 464kcal
Ingredients
For the cake:
- 175 g butter
- 175 g caster sugar (superfine 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 (superfine 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
Nutrition
Calories: 464kcal | Carbohydrates: 43g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 190mg | Potassium: 182mg | Fiber: 2g | Sugar: 24g | Vitamin A: 910IU | Vitamin C: 3.5mg | Calcium: 60mg | Iron: 0.8mg