Coconut & Raspberry Sponge Cake

Name: Coconut & Raspberry Sponge Cake
Prep time: 25 min
Total time: 25 min
Yield: 8-10 people
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 200g gf self-raising flour; 25g desiccated coconut; 1 tsp baking powder; 2 tbsp milk; 1 tsp vanilla extract; Thursday Cottage Raspberry Jam (about 4–5 tbsp) — the star of the show!; Edible sugar eyeballs 👁️ (available in most baking aisles or online); Desiccated coconut for sprinkling

https://www.instagram.com/nikibakes_uk_/

Servings

8-10 people

Prep Time

25 minutes

Cook Time

25-30 minutes

This festive bake combines tropical coconut with tart raspberry jam in a soft sponge, topped with playful edible eyes for a hauntingly delicious treat. Perfect for Halloween parties or a cozy night in.

Ingredients

blank

225g unsalted butter, softened
225g caster sugar
4 large eggs
200g gf self-raising flour
25g desiccated coconut
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

blank

Thursday Cottage Raspberry Jam (about 4–5 tbsp) — the star of the show!
Edible sugar eyeballs 👁️ (available in most baking aisles or online)
Desiccated coconut for sprinkling

Directions

Preheat the oven To 180°C (160°C fan) / 350°F. Grease and line your baking tins.

blank

Beat together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Fold in gf flour, baking powder, and desiccated coconut.
Add milk and vanilla extract. Mix until smooth.
Pour into your baking tin and bake for 25–30 minutes, or until golden and a skewer comes out clean.
Cool completely on a wire rack.