Our readers will suspect that I have a severe coconut addiction when I share my next recipe. This simple treat was prompted by an online discussion regarding the re-creation of coffee shop baked goods. I’m sure I’m not alone in wondering how a certain favourite coffee shop makes their daily treats, what the secret ingredients are, how much is made onsite, etc. I know the coffee chains cannot be making everything from scratch instore but it doesn’t stop me indulging every so often. One of my favourite items is Starbucks Raspberry Coconut square. I know that they have recently renamed it a loaf and started cutting it into large slices but my first taste was when it was still sold in small squares. I always thought it would be a simple one to recreate and in my humble opinion, my version is even tastier.
Makes 18 squares
For the Buttercream
Make your buttercream in advance so it can cool and stiffen up while you make your cakes.
3 & ½ oz butter (room temperature)
8 oz Icing Sugar
2 oz white chocolate (melted)
In the bowl of mixer fitted with a paddle attachment beat the butter and icing sugar until smooth. With the mixer on low speed, add the white chocolate to the mix and beat until combined. I tend to cover my buttercream and leave it in the fridge overnight to firm up but an hour or two should suffice. If it is a little stiff after being in the fridge just blast it for 5-10 seconds in the microwave to soften enough to spread but be careful, it can melt quite quickly. You just want a spreadable consistency.
For the cake
6oz self raising flour
6oz butter (room temperature)
6oz caster sugar
1 & ½ tsp baking powder
1 tsp vanilla extract (or seeds from half a vanilla pod)
Preheat the oven to 180C/ 350F & line two 6 inch square baking tins with baking paper.
If you prefer to use the creaming method feel free to do so but this recipe is so simple that you can just measure everything into your mixer bowl and beat for 2 – 3 minutes until smooth.
Split the mixture between the two tins; leave a dip in the centre to allow for an even rise.
Bake for approx 15 – 20 minutes (oven dependent) The cakes are done when a cake tester (or toothpick) is inserted into the middle & comes out clean and the top is springy to touch. Let them cool in the tins for 5-10 minutes and once cool to touch leave on a rack to cool completely.
4 – 5 tablespoons of seedless raspberry jam
4 – 5 tablespoons of desiccated coconut
Add half a teaspoon of boiled water to the raspberry jam and stir to a smooth paste.
Level your cooled cakes, spread a thin layer of buttercream on each cake, making sure to cover right up the edge.
Then spread a thin layer of jam on top of the buttercream and sprinkle desiccated coconut over the top of each cake.
Cut each cake into 9 even squares.
Put the kettle on and enjoy indulging your sweet tooth.