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Rhubarb, raspberry and coconut celebration cake
Author: Claudia Brick
Ingredients
  • 300 g unsalted butter
  • 300 g caster sugar
  • 6 large eggs
  • 1 teaspoon vanilla essenece
  • 1/2 teaspoon good quality coconut essence (optional)
  • 1/2 cup unsweetened greek yogurt (135g)
  • 1/2 cup coconut cream
  • zest of 1 lemon
  • 200 g plain flour
  • 100 g ground almonds
  • 100 g fine desiccated coconut
  • 3 teaspoons baking powder
  • 3 1/2 cups mix of raspberries and rhubarb cut into 1cm slices (frozen raspberries are fine , don’t defrost)
Cream cheese buttercream
  • 150 g unsalted butter room temperature (or just a bit cooler if a warm day)
  • 500 g cream cheese cubed, room temperature
  • 1 teaspoon vanilla paste
  • 2 cups icing sugar sifted
  • 2-3 teaspoons hibiscus powder or freeze dried raspberry powder optional
  • Optional decorations - coconut flakes, rose petals, flowers, raspberries
Instructions
  1. Preheat the oven to 180°Grease and line 3x20cm cake tins with baking paper.
  2. In the bowl of a stand mixer with the paddle attachment, beat together the butter and caster sugar until pale and creamy.
  3. Add the vanilla and eggs, one at a time, until fully combined.
  4. Add the yogurt, lemon zest and coconut cream and mix until just combined.
  5. Add the flour, ground almonds, coconut and baking powder and mix until just combined.
  6. Evenly divide the batter between the three tins. Top with generous amounts of raspberry and rhubarb scattered evenly over the top of each cake (don't press in).

  7. Bake for 15-25 minutes until the surface of the cake just springs back to touch and a skewer inserted comes out just clean.

  8. Leave to cool completely.
Cream cheese frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter until smooth and creamy, a couple of minutes. Add the cream cheese, a little at a time, until fully combined.
  2. Add the vanilla paste and beat to combine.
  3. Gradually add the sifted icing sugar over about a minute until just combined. Add the hibiscus powder or freeze dried raspberry powder to tint the colour if desired.
To assemble
  1. Place one cake layer on the plate, cakeboard or cake stand you plan to serve it on.
  2. Top with a spoonful of cream cheese buttercream and use an offset spatula to spread evenly over the cake at about 1/2 cm - 1 cm thick. (I try to get on eye level to make sure the icing is level, as this is key to a straight cake!).
  3. Gently place a second cake on top. Repeat with the icing, then another cake layer, then icing again. If it is warm in your kitchen, at this point you may want to place the cake in the fridge for 20 minutes to make it easier to ice the sides.
  4. Gently spread the remaining frosting around the sides of the cake. I use an offset spatula as I find this makes it easier to get a smooth layer. It may take a little bit of patience to get it even and smooth.
  5. If it is summer/warm, refrigerate for another 30 minutes to set the cake together.
  6. Decorate with edible flowers and serve.