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Ingredients
Coconut Sponge
- 100 g coconut oil
- 100 g unsalted butter, soft, plus extra for greasing
- 180 g caster sugar
- 300 g self-raising flour
- 40 g desiccated coconut
- 1 tsp baking powder
- 1 pinch fine sea salt
- 4 large eggs
Coconut Buttercream Icing
- 100 g unsalted butter, soft
- 100 g coconut cream
- 400 g icing sugar
Assembly and Garnish
- 250 g raspberry jam
- 150 g fresh raspberries, for garnish
-
2
Tbsp flaked coconut, lightly toasted, for garnishing
or 2 Tbsp desiccated coconut, lightly toasted, for garnishing
- Nutrition
- per 1 slice
- Calories
- 2588 kJ / 619 kcal
- Protein
- 5.4 g
- Carbohydrates
- 83.4 g
- Fat
- 29.3 g
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