Rhubarb, Raspberry & Coconut Celebration Cake

Ingredients

• 300 g unsalted butter
• 300 g caster sugar
• 6 large eggs
• 1 teaspoon vanilla essenece
• 1/2 teaspoon good quality coconut essence (optional)
• 1/2 cup unsweetened greek yogurt (135g)
• 1/2 cup coconut cream
• zest of 1 lemon
• 200 g plain flour
• 100 g ground almonds
• 100 g fine desiccated coconut
• 3 teaspoons baking powder
• 3 1/2 cups mix of raspberries and rhubarb cut into 1cm slices (frozen raspberries are fine , don’t defrost)

Cream cheese buttercream

• 150 g unsalted butter room temperature (or just a bit cooler if a warm day)
• 500 g cream cheese cubed, room temperature
• 1 teaspoon vanilla paste
• 2 cups icing sugar sifted
• 2-3 teaspoons hibiscus powder or freeze dried raspberry powder optional
• Optional decorations – coconut flakes, rose petals, flowers, raspberries

Instructions

1. Preheat the oven to 180 degrees Fahrenheit. 3x20cm cake pans, greased and lined with baking paper
2. Combine the butter and caster sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy.
3. Add the vanilla and eggs one at a time, mixing well after each addition.
4. Mix in the yogurt, lemon zest, and coconut cream until everything is well blended.
5. Combine the flour, ground almonds, coconut, and baking powder in a mixing bowl.
6. Divide the batter evenly among the three muffin pans. Sprinkle large quantities of raspberry and rhubarb over the tops of each cake (do not push in).
7. Bake for 15-25 minutes, or until the cake surface just springs back to the touch and a spear inserted into the center comes out clean.
8. Allow to cool completely before using.

Cream cheese frosting

1. Beat the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment for a couple of minutes, or until smooth and creamy. Add the cream cheese a bit at a time, mixing well after each addition.
2. Toss in the vanilla paste and mix well.
3. Add the sifted icing sugar in a slow, steady stream for approximately a minute, or until just blended. If desired, tint the color with hibiscus powder or freeze-dried raspberry powder.

To assemble

1. Place one cake layer on the plate, cakeboard, or cake stand on which it will be served.
2. Use an offset spatula to spread a tablespoon of cream cheese buttercream evenly over the cake, about 1/2 cm – 1 cm thick. (I try to work at eye level to ensure that the icing is level, which is essential for a straight cake!)
3. Place a second cake on top of the first. Repeat with the icing, then a second cake layer, and finally the frosting. If your kitchen is warm, you may want to put the cake in the fridge for 20 minutes at this time to make icing the sides simpler.
4. Spread the remaining frosting along the sides of the cake with a light hand. I use an offset spatula since I find it simpler to produce a smooth coating this way. It could take a little time to get it smooth and even.
5. If it’s hot outside, refrigerate for extra 30 minutes to firm up the cake.
6. Serve garnished with edible flowers.

Source: The Brick Kitchen

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