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Raspberry and coconut sour cream cake recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Impress at your next gathering with this irresistible raspberry coconut sour cream cake that's guaranteed to disappear fast!
Ingredients:
  • 250g butter
  • 220g caster sugar
  • 1 lime, rind finely grated, juiced
  • 3 Free Range Eggs
  • 225g self-raising flour
  • 40g desiccated coconut
  • 120g sour cream
  • 125g fresh or frozen raspberries
  • 80g jam
  • 10g fresh or frozen raspberries, crushed
  • 240g icing sugar mixture
  • 21.00 gm lime juice
Instructions:
  • Preheat the oven to 180°C while you prepare a 10cm x 24cm loaf pan by greasing it and lining the base and two long sides with baking paper, leaving some overhang for easier removal later.
  • In a bowl, use an electric mixer to whip together butter, sugar, and lime rind until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in flour and coconut until combined. Stir in sour cream and lime juice. Carefully fold in raspberries.
  • Spread one-third of the luscious sour cream mixture onto the prepared pan, ensuring a silky smooth surface. Gently layer half of the delightful jam on top, spreading it evenly. Repeat layering with the rest of the sour cream mixture and jam, finishing with the final layer of the tantalizing sour cream. Smooth the top surface for a picture-perfect finish.
  • Bake for 1 hour or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the raspberry-lime icing, push the raspberries through a fine sieve into a bowl, discarding solids. Mix in icing sugar and lime juice until it forms a runny paste. Spread it on top of the cake with a flat-bladed knife, letting it drizzle down the sides. Let it sit for 30 minutes to set.
  • Present the cake on a serving plate and slice it for serving.

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