INGREDIENTS: (use 2 pans: 1 X 18cm and 1 X 15cm)
THE CAKE:
200g grated coconut
100g coconut flour (you can also substitute it with rice flour)
125g rice flour (white rice flour, if available)
160g butter
200g sugar
6 large eggs
4 tsp organic baking powder
1 tsp ground vanilla (or vanilla extract)
1 pinch of salt
240ml milk
RASPBERRY CREAM FILLING:
200g raspberry jam
400g heavy cream with sugar added
BUTTERCREAM ICING:
300g soft butter
500g icing sugar
2 tbsp rose water
EDIBLE DECORATION:
edible gold dust (also you need a compatible brush for the gold dust)
edible gold leaf (we took 4 pieces)
ADDITIONAL DECORATION
flowers (roses, eucalyptus, thistles…depending on personal favorites and season)
COCONUT VANILLA BATTER:
Preheat oven to 180°Celsius top/bottom heat. Grease and