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Coconut Raspberry Cake

Recipe and styling by Charlotte Ree. Photography by Luisa Brimble

 

#BAKEWITHMARIMEKKO 

 
Coconut chocolate cake
Coconut chocolate cake

Cake ingredients


200 g butter, at room temperature

120 g caster sugar

3 eggs, at room temperature

200 g self raising flour, sifted

125 g (1 punnet) fresh raspberries

80 g desiccated coconut

80ml full cream milk


Topping:

300ml whipped cream

125 g (1 punnet) fresh raspberries



Preheat your oven to 180°C. Grease and line a 20cm springform cake tin with baking paper and set aside.

Using your stand mixer fitted with the whisk attachment. cream the butter and the sugar together until light and fluffy. Add the eggs, beating well after each addition.

Fold the flour, coconut and milk into the butter mixture. Lightly fold raspberries and coconut into batter. Spoon mixture into the prepared tin and bake for 40 minutes, or until cooked when tested with a skewer. Leave to cool.

Once cool, remove from tin. In a small bowl, whip cream until soft peaks form. Top with a mixture of fresh and crushed raspberries and serve

Siirtolapuutarha (city garden) is an enchanting line drawing rich with details. Designer Maija Louekari was inspired by a journey from the bustling city centre to a community garden full of flowers and vegetables.

Find Charlotte Ree on Instagram: @charlotteree. If you try the recipe, please use hastags #bakewithmarimekko and #mybakeree, we'd love to see your creations! Photography by Luisa Brimble.