Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut

Recipe by ElmarieCourse: sweet

My sister is gluten Intolerant and both of us love cake. It was my mission to find a gluten free cake recipe that doesn’t taste like cardboard. Anisa Sabet posted this recipe the night before my birthday. It was the biggest gift anyone could gave me! And to top it all I received top ingredients from Oh Mega nut butters and Crede natural oils.

Ingredients

For the cake
Butter for greasing the cake tins
1 cup coconut flour
2 teaspoons baking powder
1 cup dutch processed cacao powder
170g butter, melted
1 & 1/2 cup sugar
1 teaspoon salt
2 teaspoons vanilla extract
12 large eggs
For the white chocolate butter cream
220g butter, softened
340g white chocolate, melted and cooled slightly
1 cup icing sugar
1 teaspoon pure vanilla extract
For the toasted coconut:
1 cup shredded coconut
2-3 tablespoons caster sugar
To layer
Raspberry jam

Directions

To make the cake
Preheat oven to 175°C. Grease two x 20cm round cake tins (with flat sides) with butter. In a bowl, sift together the flour, baking powder and cacao.
In a stand mixer, whisk together the butter, sugar, salt, vanilla and eggs and beat until smooth. Add the dry ingredients and beat on a low speed until just combined. Pour into cake tins and pop into the oven to bake for 30-35 minutes or until a skewer comes out clean. Allow to cool fully on a wire rack.
To make the buttercream
Using the stand mixer, beat the butter at medium speed until creamy. Beat in the melted (and slightly cooled) white chocolate. Add the icing sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Set aside.
To make the toasted coconut
Spread the 3/4 cup shredded coconut onto a baking tray lined with baking paper. Pop into the oven to toast for 5 – 8 minutes. It goes brown really really quick, so keep a good eye on it. Stir through the untoasted portion (I did this for aesthetics so feel free to toast the entire lot). Stir through the caster sugar. Set aside.
To make assemble the cake
Using a sharp knife, trim the top of the cakes to make them flat. Spread raspberry jam all over the top of one cake. Pop the other cake on top and cover with white chocolate buttercream. Then use your hands to dust the cake with toasted coconut. To get the sides, I found throwing handfuls of coconut worked a treat.