Blog, Cakes, Recipes

Coconut Squares with a Raspberry Swirl Buttercream

Is there anyone that can resist a soft and moist coconut cake? There is something about a coconut cake that is universally appealing. The scent, while baking is heavenly, and all that is needed is a hot cup of tea with a thick, fragrant slice. This is an incredibly soft cake that needs no adornment. Though no harm can be done when fiddling  around with some  buttercream or cream cheese frosting, 

While this recipe can easily be made into a round cake, squares are  easy to make and decorate. So easy for the fingers to quickly sneak a piece and scoff  down while passing through the kitchen. Doubling the cake and buttercream recipe and baking the cake into 3 layers in 3 x 20 cm pans makes a delicious celebration cake. The addition of creating a buttercream swirl by streaking a piping bag with some jam adds a charming look and taste to the cake.


Ingredients for Cake

  • 185 g butter
  • 3/4 c caster sugar
  • 3 eggs
  • 1 1/2 c self-raising flour
  • 1 tsp baking powder
  • 2/3 c dessicated coconut
  • 1 tsp vanilla extract
  • 1/3 c milk


Method to make Cake

  • Preheat oven to 180 degrees celsius.
  • Grease and line the base of a deep 23 cm square pan. This cake can also be baked in a 23 cm round pan or a 20 x 30 cm lamington pan.
  • Measure out all ingredients into a large mixing bowl and beat with an electric beater till pale, creamy and fluffy. (3 minutes on high speed)
  • Add to prepared baking pan and bake for 20- 30 minutes till golden brown, well risen and coming away from the sides of the pan.
  • Cool in pan for 5 minutes before turning onto a wire rack to completely cool.
  • Add jam-swirled buttercream to cold cake and cut into squares.

Raspberry Swirled Buttercream

  • 125 g softened butter
  • 1 1/2 c sifted icing sugar
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 2 TB raspberry or strawberry jam
  • Beat butter with an electric beater till pale, light and fluffy.
  • Add sifted icing sugar and beat well.
  • Add lemon juice and vanilla extract and beat on high till frosting is pale and fluffy.
  • Add a thin layer of buttercream to the surface of the cold cake and spread evenly.
  • Prepare a piping bag with a large star tip.
  • Using a spatula streak 2 sides of the piping bag with the jam.
  • Fill bag with remaining buttercream.
  • Pipe rosettes on cake.


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