Who’s ready for the summer?
No? A Coconut and Raspberry Mini Victoria Sponge will soon get you ready!
These delicious mini sized Victoria Sponge cakes have a delicate, sweet coconut flavour, with the bite of the raspberry coulis running through.
Perfect for that summer that we hope is soon on the way. The star of this bake is a hidden ingredient: Vita Coco Coconut Oil.
I’ve used the raw extra virgin coconut oil to make the icing. Having never cooked with coconut oil I was intrigued to find out how it would taste.
It turns out it makes the most sumptuous coconut icing.
No extra flavour is needed to get the faint hint of coconuts.
It turns out it’s quite simple to bake with too. Just replace the butter in recipes with the coconut oil.
Here’s how to make my…..
Coconut and Raspberry Mini Victoria Sponge
with Vita Coco Coconut Icing
6oz baking spread
6oz caster sugar
6oz self raising flour
2oz toasted desiccated coconut
For The Coconut Icing
4oz Vita Coco Coconut Oil
8oz icing sugar
For The Raspberry Coulis
4oz Raspberries, washed
makes approx 10 mini victoria sponge
1. Preheat the oven to 180C, 160C fan. Grease a mini victoria sponge tin or alternatively use a muffin tray with muffin cases.
2. Beat the butter and sugar together in a bowl until pale and creamy. 3. Lightly beat the eggs in a separate bowl then toss into the butter and sugar mixture.
4. Tip in the flour and gently fold the mixture until combined.
5. Lightly toast the desiccated coconut in a dry pan. Then add into the cake mixture along with the milk until a dropping consistency is achieved. 6. Spoon the mixture into the prepared tin and pop into the oven for 20-25 minutes until golden brown. Once cooked, lift the cakes out of the tin and leave on a wire rack to cool. 7. Meanwhile make the icing by spooning the Vita Coco Coconut Oil into a bowl and beating until all the lumps are gone. 8. Add in the icing sugar and milk and stir to combine first, then beat until a smooth consistency. Set aside for later. 9. Then prepare the coulis by putting the water and sugar into a saucepan and heating until the sugar has dissolved. Tip in the raspberries and gently bubble away until the fruit becomes soft, approx 2-3 mins. 10. Transfer to a blender and blitz. Then pass the coulis through a sieve to remove the raspberry seeds. 11. You are then ready to assemble. Cut each mini sponge cake in half and sandwich together with a spoonful of icing topped with coulis. Then dollop a generous helping of the glorious icing on to the lid of the sandwich and scatter with desiccated coconut. 12. Serve with extra coulis.
The summer showstopper is ready!
A delicate coconut bake topped with a stunning coconut icing that also double up as a healthier alternative to regular butter icing.
Perfect for any picnic.
This recipe is an entry into the #Swearbyit challenge with Vita Coco.
Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com