This pretty pink Raspberry Sprinkle Cake tastes as delicious as it looks.
Raspberry Sprinkle Cake Recipe
Makes 48 squares
Ingredients:
225g unsalted butter, chopped and softened
330g caster sugar
1 tsp vanilla extract
2 eggs
375g plain flour
70g desiccated coconut
½ tsp coconut extract
1 tsp baking soda
2 tsp cream of tartar
Sprinkles, to decorate
Raspberry Icing
120g unsalted butter, softened
250g cream cheese, softened
¼ cup raspberry jam
640g icing sugar, sifted
Pink food colouring
Method:
Preheat the oven to 180°C (160°C fan forced). Place the butter, caster sugar and vanilla extract into the bowl of a standing mixer fitted with the beater attachment and beat on high for 5 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour, desiccated coconut, coconut extract, baking soda and cream of tartar and beat until just combined.
Roll out the mixture between 2 sheets of baking paper to a 30cm x 40cm rectangle. Transfer to a large baking tray. Bake in the oven for 20-25 minutes, or until golden brown and the centre is still just slightly soft. Set aside to cool completely in the tray.
To make the icing, place the butter and cream cheese in the bowl of a standing mixer fitted with the beater attachment. Beat for 5 minutes, or until light and fluffy.
Pass the jam through a sieve to remove any seeds. Add the jam, icing sugar and a little pink food colouring to the butter mixture, then beat for 5 minutes, or until well combined.
Spread the icing onto the cooled slab and top with sprinkles. Place in the fridge until cold, then cut into 5cm squares to serve.
Make your own sprinkles
