Coconut, Raspberry & Lemon Cake..and Cupco*ks

With a few eggs to use up I figured a bit of baking was in order. I had enough in the house to make either Victoria Sponge, something coconutty or lemony. In the end all three combined to make this sweetheart cake. Not quite as sweet were the penis cupcake moulds I forgot I ordered years ago. Time to crack those bad boys open!

The quantity below is perfect for your regular 8in (steady) cake tins. But as I used some of it for the ….cupcocks….cockcakes(?), the main cake layers are a little thinner than they would be usually.

It’s very simple to make and a cute treat for your Valentine or Galentine.

If you want to get yourself one of those pecker cupcake moulds, eBay/ Amazon will sort you out for all your peen or silicone heart moulds. Get both and cover all bases, compadre. Mucho goodo stuff. Hwe hwe.

For the Cake

150g caster sugar
150g butter or baking margarine
4 medium eggs
150g self raising flour
1 1/2 tsp baking powder
3 tbsp milk

125g dessicated coconut

4 heaped tsp jam – I used raspberry and rhubarb, but whatever berry jam you have will be fine

For The Icing

125g icing sugar
75g butter or margarine

Finely grated lemon rind – half a lemon

For decoration (optional)

Dessicated coconut for sprinkling
Half lemon slices

Method-

Preheat the oven at 160 C, 325 F, Gas Mark 3.
Line two equally sized sandwich tins with greaseproof paper. Grease the paper.
Add the sugar and the butter to a bowl and whisk until fluffy and a pale cream.
Whisk the eggs in a bowl with a fork and then add them gradually to the mixture (two or three pours) with 2 tbsp of flour each time.
Keep back a couple of tablespoons of flour.
Add the rest of the flour and the baking powder to the mixture and mix with the electric mixer.

Add the milk and mix again.

Using a cake scraper/ spatula, fold in the coconut.

Divide into the sandwich tins and cook for 30 minutes.
Test with a toothpick. If it comes out clean from the centre of the cake, it’s done.

Leave for about 15 minutes before removing from their tins/ moulds.
Remove from the tins/ moulds, and leave to cool completely on a wire rack.
Clean your mixing bowl and whisk attachments.
While the cakes are cooling, cream the butter and the icing sugar until light and fluffy.

Finely grate half a lemon rind into the icing mix and fold it in thoroughly.

Once the cakes have completely cooled, place one cake onto the plate you’ll be serving from.
Spread the jam on the cake layers that you will be sandwiching together

.

Pop your cake on top, and spread the icing all over the top laye

r and bring it down around the sides. Don’t worry about a smooth polished finish. ‘Informal’ as Queen Mary Berry says.

Then sprinkle over the coconut and add some small sliced lemons if you fancy it. That’s it!

For the coconut peckeroons I dissolved icing sugar with the juice of half a lemon which was way too much. A few drops of juice would’ve been better (that’s what she said). But sure, this is how we learn.

Happy Valentine’s!

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