COCONUT MARZIPAN CAKE

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Coconut Marzipan Cake image

If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h

Yield 8 to 10 slices

Number Of Ingredients 12

8 ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
1/4 cup/113 grams sweetened flaked coconut
8 ounces/227 grams marzipan
1/2 cup/100 grams granulated sugar
1/2 teaspoon coconut extract
6 large eggs
1 cup/128 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 cups/240 to 360 grams fresh raspberries or other fruit
1 teaspoon confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
  • In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
  • Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
  • To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 34 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 244 milligrams, Sugar 27 grams, TransFat 1 gram

Danger Dhami
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Overall, I thought this cake was pretty good. It was moist and flavorful, but I would have preferred a less sweet frosting.


Fada Rims
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This cake was a bit too sweet for my taste, but it was still good.


Bikramjit Singh
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I'm not a big fan of coconut, but I really enjoyed this cake. The marzipan filling was the perfect balance to the coconut flavor.


Anenkosi Dzadzi
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This cake was easy to make and turned out great! I will definitely be making it again.


Khan Rasell
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I made this cake for a potluck and it was a huge hit! Everyone raved about how delicious it was.


Tyson Ewing
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This cake was a bit too dry for my taste, but the flavor was good.


Shakes Marquard
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I made this cake for my husband's birthday and he loved it! He said it was the best cake he'd ever had.


Philiswa Gxarisa
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This cake was a bit too dense for my taste, but the flavor was good.


MD.Shafol Babu
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I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. I think I might have overbaked it.


Christopher Uche
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This cake was a bit too sweet for my taste, but it was still good.


Mommy Cruz
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Not a huge fan of coconut, but this cake was surprisingly good! The marzipan filling balanced out the coconut flavor perfectly.


Joseph Curmings
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I've tried many coconut marzipan cake recipes, but this one is by far the best. The cake is incredibly moist and flavorful, and the marzipan filling is the perfect complement. I will definitely be making this cake again and again.


Sarah Wilkinson
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I made this cake for a party and it was a hit! Everyone loved it.


irfanahmed khan
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Easy to follow recipe and the cake turned out great. Will definitely make it again!


Kemfresh Koroma
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This coconut marzipan cake was a delightful treat! The combination of coconut and marzipan was perfect, and the cake was moist and fluffy. I would definitely make this cake again.