Raspberry & Coconut Cake








Preparation Time



minutes Oven

Cooking Time

  • Biscuit Cake
  • 1 ¼ cups (180g) Self-Raising Flour
  • ¾ cup (165g) caster sugar
  • 125 g butter, chopped, at room temperature
  • ¾ cup (180mL) full cream milk
  • 2 eggs, at room temperature
  • 1 tbsp McCormick Ginger Ground
  • 1 tsp McCormick Cardamom Ground
  • Frosting
  • 1 cup (200g) caster sugar
  • 1 cup (250ml) water
  • 2 egg whites
  • Topping
  • ½ cup (125mL) raspberry jam
  • 1 tbsp McCormick Mint Leaves
  • ¼ cup (50g) shredded coconut
  • 125 g (1 cup) raspberries, to decorate
  1. Preheat oven 180°C (160°C fan-forced). Line slice pan (24cm x 16cm x 4cm) with baking paper.
  2. To make Biscuit Cake; Place flour, sugar, butter, milk, eggs and McCormick Ginger Ground and Cardamom Ground in large bowl, beat with electric mixer for 3 minutes or until mixture is well combined and forms a batter.
  3. Pour cake batter into prepared slice pan and bake for 20 minutes or until cake is golden and cooked when tested with a skewer. Cool for 5 minutes then transfer to a cake rack to cool completely.
  4. To make frosting; in a small saucepan simmer sugar and water together until syrupy, about 5 minutes. In a large bowl beat egg whites until stiff peaks form, while beaters are moving carefully drizzle in hot sugar syrup and continue beating until thick and glossy. Spoon frosting into a piping bag.
  5. To make topping; in a small bowl, combine McCormick Mint Leaves and jam and spoon down the centre of cooled cake.
  6. Pipe frosting on either side of the jam topping. Sprinkle over coconut. Top with raspberries and cut into 2 cm slices to serve.
Recipe Tip

Toasted coconut is a delicious addition, spread the coconut over a baking tray and place in a 160°C (140°C fan forced oven) for 5 minutes, or until golden.

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