Coconut Raspberry Lime Leaf Cake Kit

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.

Check out the Baking FAQ's here for great info.

Can I use a different fruit instead of raspberries?

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

What if I don't like lime leaf?

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!

Making a coconut buttercream instead of coconut glaze.

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.

How to turn this kit into a cherry dark chocolate coconut cake!

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.

If making Cupcakes:

1. Before baking 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!
2. 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.