This recipe is extremely easy while still being something a little different and totally delicious. A basic Victoria sponge cake is given a tropical twist with the addition of coconut. Inside, four light layers are cushioned together with a good raspberry jam.
Try to pick a nice one, not too sweet with a hint of acidity is always good. Folláin makes a beautiful raspberry and pink gin jam that would be ideal here. High fruit content strawberry jam or lemon curd would be ideal, too. Irish handmade jam company Yummie Foods makes a beautiful sour cherry jam.
The older I get the more I realise that everyone experiences this holiday differently. There are new mothers celebrating Mother’s Day for the first time, sleep deprived and grateful. For some, it’s a reminder of their own passed mammy or grandmother. Some are mothers to precious pets or plants, caring for them daily. Whatever the case, it’s a day to celebrate maternal love however we experience it and express it. So this recipe is for mothers all around us doing their best day in, day out. A cake of appreciation and love.
Recipe: Coconut and Raspberry Cake
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Lilly’s kitchen Tips
- Lightly toast the coconut in a dry frying pan, shake the pan regularly so it doesn’t burn.
- Look for tinned coconut milk with a high coconut content – always read the label.
- Mash a punnet of fresh raspberries, 2 tbsp chia seeds, 1 tbsp honey and a squeeze of lemon juice to make a fresh chia jam.
