We're always very flattered to be complimented on the Tea Room and our baking! And of course, we were very excited to be featured in Lancashire Life last September, particularly as it coincided with our second birthday as a business.
The magazine featured the recipe for one of our best-selling cakes - Coconut & Raspberry. Many of our customers have baked it for themselves, but still come in to the Tea Room for a fix!
If you didn't see the article or haven't tried the recipe, here it is again. There was a small error in the printed ingredients - so we thought we'd re-publish it. We include the Coconut Milk as well as the desiccated coconut to produce a deliciously, moist sponge.
Coconut & Raspberry Cake
240g Plain Flour
280g Caster Sugar
40g Desiccated Coconut
80g Soft Unsalted Butter
3 tsps Baking Powder
40 mls Whole Milk
200 mls Coconut Milk
Pre-heat the oven to 150 degrees Centigrade
Mix the dry ingredients with the butter until the texture is sand-like
In a jug, mix the eggs and both milks
With the mixture on a slow setting, gradually add this to the dry ingredients
Turn off the mixer & scrape down the sides of the bowl
Then mix on high for 60 seconds
Split evenly between two 8” cake tins & bake for 25 minutes.
For the Frosting
500g Icing Sugar
160g Soft Unsalted Butter
60 mls Coconut Milk
Sieve the icing sugar & mix with the butter until well-combined and free of big lumps.
With the mixer on a slow speed, gradually add the coconut milk until the desired texture is achieved.
Stop the mixer, scrape down the bowl and then mix on high until the frosting is smooth.
To Assemble the Cake
Stack the cakes with a layer of frosting & raspberry jam in between.
Cover the whole cake with the frosting, smoothing it with a palette knife.
Sprinkle desiccated coconut on top and decorate with fresh raspberries.
If you enjoy home baking and would like to continue receiving recipes, let us know - and don't forget to share your photos with us on Facebook, Twitter, Instagram or Snapchat!
Elaine & Vickie