For the cake:

• 1 Cup of milk (regular or dairy free)
• ½ Cup of oil or 115g melted butter
• 1 Cup of raspberries (fresh or frozen)

For the glaze:

• 3 Tablespoons of milk (regular or dairy free)
• OR
• 150g (1 ⅓ sticks) of butter (regular or dairy free) to make a buttercream

1. Preheat the oven to 180°C /350°F fan bake and press the non-stick liner into an 8"/20cm circle cake pan (the liner is intentionally oversized so you will end up with The Caker's signature ripples in the sides of the cake).
2. In a bowl, combine the Cake Mix and the Coconut with 1 cup of milk and ½ cup of oil or melted butter. Now add 1 teaspoon of the Makrut Lime and combine. Don’t overmix.
3. Pour some of the batter into the prepared cake pan and spread it out to the sides, then evenly place 1 cup of raspberries into the batter. Pour the remaining batter over the fruit and spread out to the sides.
4. Bake the cake for around 40 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is springy to the touch and a knife comes out clean.
5. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
6. In a small bowl, combine the Coconut Glaze Mix with the remainder of the Makrut Lime and 3 tablespoons of milk. Mix until smooth.
7. Once the cake is completely cool, spread the glaze onto the cake and sprinkle over the Raspberry Decorations. Top with fresh edible flowers if desired.
8. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

This cake is super easy to make, the main things to remember when making it are: -preheat your oven! -don’t overmix the batter (especially if you are using an electric mixer) -cover the raspberries completely with the cake batter if you can, otherwise the glaze tends to pool where the raspberries are -make sure your cake is properly cool before you ice it -fresh raspberries are amazing when they are in season but a more year-round solution is frozen raspberries -don’t fret if you’re not a fan of the fragrant flavour of lime leaf, simply omit it from the cake and the glaze. If doing so, add a touch a lemon or lime zest to your glaze to brighten the flavour.

Fresh or frozen cherries or blueberries in the same quantity work beautifully!

Don’t fret if you’re not a fan of the fragrant flavor of lime leaf, simply omit it from the cake and the glaze! If doing so, add a touch a lemon or lime zest to your glaze to brighten the flavour!

Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.

Always use a light, neutral tasting oil in your cakes such as canola, sunflower, rice bran or grapeseed.

We recommend using unsalted butter, as there is already salt in the ingredinets. In saying this, salted butter will work fine if that is all you have at home.

Feel free to use any unsweetened milk you like! Some dairy free alternatives that work well are nut milks, oat milk and soy milk. Coconut milk can also be used, but is very high in fat (which can affect the cake), so I suggest combining equal parts coconut milk and water and then measuring for the recipe.

Your batter should be thick as opposed to runny.

When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.

Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.

Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!

Your glaze should be thick yet soft enough to spread. If your glaze is not spreadable, you can add extra liquid ¼ tsp at a time until the desired consistency is achieved. If your glaze is too runny, you can add extra icing sugar 1 tsp at a time until the desired consistency is achieved.

The glaze that my Coconut Raspberry Cake Kit comes with (pictured being slathered onto my baked cake above) is the perfect accompaniment to this cake, but it’s also super simple to make a coconut buttercream icing with your glaze sachet if you prefer! If you want to make it vegan you can use your favourite brand of dairy-free butter. To make a buttercream…

1. Instead of adding 1.5 tbsp of milk to the glaze per the instructions, simply combine the contents of the glaze sachet with 150g dairy free or regular butter (at room temperature).

2. Beat all the ingredients together on high speed until smooth and fluffy (you could use a stand mixer or a handheld beater).

3. Then simply spread onto your cooled cake with a palette knife, or pipe onto babycakes / minicakes with a piping bag.

This flavour alteration is insanely good and is reminiscent of one of my favorite chocolate bars - Cherry Ripe! Simply follow the instructions on the recipe card (omitting the lime leaf steps) and do the following…

1. Before making your cake, roughly chop 150g of good quality dark chocolate and fold this in during step 2.

2. Add tinned, jarred, fresh or frozen cherries in the place of raspberries (if using frozen cherries try to buy the ‘dark, tart’ ones OR if you can get your hands on Morello cherries in a jar, they are the best).

3. Top with the coconut glaze and dollops of cherry jam.

You can make about 8-12 minicakes (as we like to call cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…

1. Prepare your cake batter according to the recipe card provided.

2. Line a minicake or babycake tray with enough liners for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 5-6cm in diameter).

3. Fill each paper with your cake batter using a spoon. For either size make sure each paper is filled around ⅔ full.

4. Evenly dot one raspberry into each babycake or a few raspberries into each minicake making sure you press them right into the batter. Do not defrost the raspberries if using frozen ones!

5. Bake for around 20-30 minutes, or until springy to the touch. Every oven is different, so you may need to bake your little cakes for a shorter or longer time - keep an eye on them as they bake!

6. Allow your little cakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.

7. Prepare your icing as per the instructions on the recipe card.

8. Once your little cakes are completely cool, using a teaspoon, spread or pipe a small amount of icing over each cake, enough to cover the top.

9. Using dry hands, sprinkle over your Raspberry Decorations. Adding a scattering of toasted coconut also looks very pretty! Add fresh edible flowers for an extra Caker touch if desired.

To make a mini 3-tiered cake with my cake kits, you’ll need two cake kits in your chosen flavour, a big bowl for all the batter as well as 1x 8”, 1x 6” and 1x 4” cake tins.

To make your mini 3-tiered cake you will be using two Caker cake kits and simply doubling the wet ingredients instructed. 1 cup of milk per the instructions becomes 2 cups of milk, ½ a cup of oil becomes 1 cup and so on.

SOME HANDY TIPS

Don’t forget to preheat the oven (180C/350F), this is such an important step.

For the largest pan, you need to use one of the parchment paper circles from the kits, the other two are provided with the pans (if you haven’t purchased my Mini Tiered Cake Bundle you will need to cut your own - trimming one from your second kit is nice and easy).

Prepare your batters in a single bowl according to the recipe card, remembering to use double the wet ingredients stated.

Once the cake batter is ready, the most important thing to get right is the amount of batter per pan such that all the cakes will come out with proportional heights. You want about 1”/2.5cm of batter in the 2 larger pans and ½”/just over 1cm in the smallest pan (add your fruit last if your kit requires it). If you add too much batter, just take some out with a spoon.

When the cakes go into the oven, set a timer for 20 minutes because that’s around the time that the 4” cake will be done. At 30 minutes the 6” cake should be done. At 45-50 minutes the 8” cake should be done.

If you want to make a buttercream, take both glaze sachets and use an electric mixer to combine them with 300g butter (regular or vegan) until super light, fluffy and smooth. If you’re making a Flourless Dark Chocolate tiered cake, my ganache recipe can be found here.

When assembling the cake, apply about half of the glaze/buttercream/ganache onto the centre of the largest cake and work your way slowly to the edges. I like to spin the cake at the same time as I spread the glaze/buttercream, but just do whatever feels comfortable. Make sure the middle layer is nice and centred before applying the glaze/buttercream - you’ll want to use just over half of what’s left for this layer, and the rest on the third layer.

You won’t need all of the freeze-dried fruit decorations, so use what’s left for another occasion! Add Fresh Flowers for an extra Caker touch if desired.