Soft lemony layers packet in with velvety frosting…Need I say more?! Feast your eyes on this delectable Lemon Coconut Cake with Raspberry Swiss Meringue Buttercream Recipe by Anna Hogbin of Mama Bear’s Kitchen! This recipe is truly a tasty treat! “As the world watched the Royal wedding earlier this year between the beautiful Megan Markle and her charming Prince, all bakers eyes were on the royal wedding cake perfectly executed by the talented Claire Ptak from Violet Bakery London. Her revolutionary raw buttercream edge and rustic style has brought excitement to amateur bakers the world over. Now we can all try our hand at this delightfully daring decorating style. Like many others, I too wanted to create my own ‘nod to Violet’ cake. To keep with my love of vintage I gave my cake more of a shabby chic look, using fresh pastel pink roses and a complimentary antique wedgewood colouring. The Royal cake was Lemon and elderflower, but I chose to make a lemon coconut cake with layers of fresh raspberry meringue buttercream and homemade lemon curd. This is the perfect celebration cake to share with the girls at your next tea party, baby or bridal shower. The best part is that it is easy to make and all you need is spatula and some pretty blooms to dress your cake and impress your friends.” – Anna Hogbin
Full Recipe Below!
Lemon Coconut Cake with Raspberry Swiss Meringue Buttercream Recipe
Ingredients
Instructions
Grease and line three 20cm (8 inch) round cake pans
Keep two egg yolks to make your lemon curd Separate icing into two bowls. Reserve half for final coat of frosting. Colour with “wedgewood” Gel paste. Add raspberries to the second half of frosting. Add food gel paste to make it pink if that hasn’t happened naturally. (frozen berries may give more colour than fresh)
Assembling the cake
NOTE: The cake I made in the photo has 4 layers. If you want the cake this tall you will need to make two batches, putting a third of the mixture into one 20cm (8-inch) round tin. I used the rest of the second batch to make cupcakes.
Just a few things to note –
This recipe makes a three-layered cake, not four like the photos. One batch will split evenly into three 20cm (8 inch) round cake tins. For my cake, I made two batches and put a third of the extra batch into one cake tin. I baked the rest as cupcakes, which reminds me, all of my cake mixtures are interchangeable with cupcakes, so you can make either. Bonus. Delightful recipe ideas found in these: Raspberry Lemonade Cupcakes and Frosting Circus Centerpieces and Snowcone Cupcakes Love Kara’s Party Ideas? Keep up with the latest party ideas, FREE party printables, tutorials, recipes and more by following Kara’s Party Ideas on Pinterest!
