Tuesday, 27 September 2011

Scrumptious Vanilla, Strawberry & Coconut Cake Recipe

It is definitely about time I posted a yummy cake recipe, I can only apologise for the delay, I have been so busy and distracted recently that my blogging has taken a bit of a hit.  I am hoping to get back on track this week and I thought I'd start with this scrumptious Vanilla, Strawberry & Coconut Cake recipe.


This is one of my favourite vanilla sponge recipes, it truly is perfect.  The cake is topped with lashings of vanilla bean buttercream and drizzled with strawberry jam before being generously sprinkled with a handful of desiccated coconut.  Despite not being the biggest coconut fan, I adore this cake and it is definitely being added to the rotation.

Vanilla, Strawberry & Coconut Cake

225g unsalted butter, softened

250g caster sugar
4 large eggs
210g plain flour
1 tsp baking powder
2 tbsp (30ml) milk
1 tsp vanilla essence or 1/2 tsp vanilla paste

 Vanilla Bean Buttercream

150g unsalted butter, room temperature
250g icing sugar, sifted
2 tbsp milk
1 vanilla pod

To Decorate

2 tbsp strawberry jam
desiccated coconut

23 x 13 x 7cm loaf tin, buttered and lined.

To make the Cake:

Preheat the oven to 180C.

In the bowl of an electric mixer, with the paddle attachment cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, remembering to scrape down the sides regularly.

Sift the flour and baking powder together. Fold in the flour mixture, milk and vanilla essence until the mixture is smooth.

Pour the cake batter into the prepared loaf tin and bake for 40 minutes, or until golden and the centre of the cake springs back when gently pressed. Leave the cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.

To make the Buttercream

Place the butter in to a large mixing bowl and beat for 1 minute.  Add half of the icing sugar and the milk and beat until combined.  Add the remaining icing sugar and the seeds from the vanilla pod and beat for a minimum of 5 minutes.

To make the Jam Drizzle

Place the strawberry jam into a small saucepan and add 1 tbsp of water. Place over a medium heat until runny, a minute or two should be fine. Remove from the heat and leave to cool.

To Assemble:


Once the cake is completely cool, top with buttercream and create yummy peaks using the back of a spoon or a palette knife.  Drizzle with the cooled strawberry jam and sprinkle with a handful of desiccated coconut.



3 comments:

Rosita Vargas said...

Excelente receta luce espectacular,esponjoso y con ricos berries me encanta,abrazos,hugs,hugs.

Phil in the Kitchen said...

Seriously yummy-looking cake. There's something about lashings of buttercream that I can't resist.

Kim said...

I am drooling! Vanilla sponge is my all time favourite so I love seeing it jazzed up in different ways.