Coconut sponge with raspberries and mascarpone

Step 1

Preheat the oven to 160°C. Grease and line the base and sides of two 18cm round springform cake pans with baking paper.

Step 2

Using a KitchenAid® Artisan Stand Mixer, beat the butter and sugar for 10 minutes or until thick and pale. Add the eggs, 1 at a time, beating well after each addition.

Step 3

Add the sour cream, lemon juice and beat to combine. Fold through the flour and coconut to combine. Divide evenly between the pans and smooth the tops. Cook for 45 minutes or until a skewer inserted into the centre comes out clean. Cool completely in pans on a wire rack.

Step 4

Combine the mascarpone and vanilla in a bowl.

Step 5

Turn cakes out of pans and carefully slice each cake in half horizontally. Place one cake layer on a cake stand and spread with one-third mascarpone and scatter with one-third raspberries. Repeat layering two more times, finishing with a final layer of cake. Place in the refrigerator while you make the icing.

Step 6

For the cream cheese frosting, beat the butter in a KitchenAid® Artisan Stand Mixer until pale. Add the cream cheese and icing sugar and beat for 6-8 minutes until smooth.

Step 7

Using a palette knife, spread the frosting over the cake, scraping the edges to create a ‘naked’ cake effect. Scatter with freeze-dried raspberries to serve.