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Lime, coconut & raspberry cake
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Indulgent white chocolate raspberry cake with buttery frosting - perfect for any celebration.
Ingredients:
  • Melted butter, to grease
  • 200g (1 1/3 cups) self-raising flour
  • 40g (1/4 cup) plain flour
  • 45g (1/2 cup) desiccated coconut
  • 40.00 ml finely grated lime rind
  • 125ml (1/2 cup) fresh lime juice
  • 8.80 gm vanilla essence
  • 180g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 4 eggs
  • 250.00g punnet fresh raspberries
  • 12-15 fresh small dry pink roses
  • 1 egg white, lightly whisked
  • Caster sugar, to sprinkle
  • 250g butter, at room temperature
  • 265g (1 3/4 cups) pure icing sugar, sifted
  • 250g white chocolate, melted, cooled
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm round cake pan with melted butter and line the base with non-stick baking paper. In a bowl, mix together the flour and coconut. Then, combine the lime rind, lime juice, and vanilla.
  • Use an electric beater to cream together butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour and lime mixtures in alternating batches until just combined. Transfer the batter into the prepared pan, smooth the top, and bake for 50 minutes or until a skewer comes out clean. Allow it to cool completely in the pan.
  • Prepare a baking tray with non-stick baking paper. Coat each rose petal individually with egg white, then sugar. Place the petals on the tray and let them dry overnight.
  • Prepare the white chocolate frosting: In a bowl, use an electric beater to whip the butter and icing sugar until light and creamy. Slowly mix in the white chocolate until smooth. Set aside one-third of the frosting. Add raspberries to the rest of the frosting and beat until they are crushed.
  • - Carefully slice the cake horizontally into 3 layers using a serrated knife. - Place the bottom cake layer on a cake stand and generously spread half of the raspberry mixture over it. - Sprinkle half of the raspberries on top and gently press them into the mixture. - Add the second cake layer on top and repeat the process with the remaining raspberry mixture and raspberries. - Finish by placing the final cake layer on top and spreading the remaining white chocolate frosting on the cake. - Decorate the cake with beautiful roses.

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