Lemon, Coconut and Raspberry Tray Cake

Ingredients

150 g butter, softened
1 cup (220 g) caster sugar
2 eggs
300 g sour cream
1 1/2 cups (225 g) self-raising flour
1/2 cup (40 g) desiccated coconut
1 Tbs finely grated lemon rind
1/4 cup (60mL) lemon juice
1 tsp coconut essence (optional)
1 1/2 cups (200 g) frozen raspberries
2 Tbs sprinkles

Lemon buttercream:

250 g butter, softened
3 cups (480 g) icing sugar mixture
1/2 tsp finely grated lemon rind
2 Tbs lemon juice
Pink liquid food colouring
Yellow liquid food colouring
Green liquid food colouring

Method

Preheat oven to 180 C. Grease a 16 cm x 26 cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat to combine. Add flour, coconut, lemon rind, lemon juice and coconut essence, if using and stir to combine. Stir in the raspberries. Spoon into the prepared pan and smooth the surface.

Bake for 30-35 minutes or until a skewer inserted in centre comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

To make lemon buttercream, use a clean electric mixer to beat the butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the lemon rind and lemon juice and beat to combine. Divide two-thirds of the mixture into 4 portions and place in four separate bowls.

Spread the remaining one-third of buttercream evenly over top and sides of the cake. Place in the fridge to chill.

Use a little pink food colouring to tint 1 buttercream portion dark pink and another buttercream portion light pink. Place dark pink buttercream in a piping bag fitted with a 1.5 cm plain nozzle. Divide light pink buttercream into 2 portions. Place 1 portion in a piping bag fitted with a 1.5 cm plain nozzle. Place remaining portion in a piping bag fitted with a 1 cm fluted nozzle.

Use a little yellow food colouring to tint 1 of the remaining buttercream portions light yellow and place in a piping bag fitted with a 1 cm plain nozzle. Use a little green colouring to tint remaining buttercream portion light green and place in a piping bag fitted with a leaf nozzle or 5 mm fluted nozzle.

Pipe dots of dark pink and light pink buttercream from the plain nozzle on top of the cake and use a small palette knife to spread buttercream into large petals. Pipe yellow buttercream in the flower centres. Pipe green buttercream to make leaves. Pipe the pale pink buttercream in the fluted nozzle to make small flowers. Pipe the yellow buttercream in the small flower centres. Sprinkle the cake with the sprinkles and cut into pieces to serve.

Credits: Coles

Photo Credits: Coles