- 25 mins
- Cooking time
- 30 mins
- 1 cup
- ½ tsp
- 1 ¾ cup
self-raising flour, sifted
- ½ cup
- 2 cups
Raspberry jam filling
fresh or frozen raspberries
half a lemon
- 3 ½ cups
- 1 tbsp
- ½ cup
- Pre-heat oven to 180°C/160°C fan forced. Grease a 3cm deep, 20cm x 30cm base pan. Line with baking paper, leaving a 2cm overhang on all sides.
- Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
- Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
- Spoon into prepared pan and smooth top. Bake for 30 mins or until a skewer inserted in the centre comes out clean. Stand in pan for 10 mins. Turn out onto wire rack and cover with a clean tea towel. Set aside overnight.
- For raspberry jam filling, cook the raspberries with sugar and squeeze of lemon juice over medium-high heat. Using a potato masher, mash raspberries. Turn the heat down and let it simmer for approximately 15 mins or until it thickens. If you like a smooth consistency, blend and then cover with cling wrap and leave it to cool in the fridge.
- To make the icing, sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
- Cut the cake horizontally and fill with raspberry jam. Cut cake into 15 pieces once filled and then place in the freezer for 15 mins to become firm which will make the dipping in chocolate easier.
- Place coconut into a dish. Using a fork tip, dip 1 piece of cake into the icing, shaking off any excess and then toss into the coconut. Place on wire rack over baking tray. Repeat with remaining cake and then stand for 2 hours or until set. Serve.