Coconut Marzipan Cake

Coconut Marzipan Cake

Coconut Marzipan Cake Recipe

Ingredients:

1 cup (2 sticks) softened unsalted butter plus more for greasing pan
1 cup cake flour
1 teaspoon confectioners’ sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coconut extract
1/4 cup sweetened flaked coconut
1/4 teaspoon salt
2 to 3 cups fresh raspberries or other fruit
6 large eggs
8 ounces marzipan

Instructions:

Preheat the oven to 350 F. Grease a 10-inch spring form tube pan. Then sprinkle the bottom and the sides with flaked coconut.

Heat the marzipan in a microwave for about 10-15 seconds to smoothen it. Mix the marzipan with 8 ounces of butter, the coconut extract and the sugar in a food processor until smooth. Meanwhile, add the eggs.

Then, add the cake flour, the baking soda, the baking powder and the salt. Process until achieving a smooth mixture. Fill in the pan and bake for 40-50 minutes or until a cake tester inserted in the middle of the cake comes out clean.

Allow to cool then remove the cake from the pan. Fill in the cake with berries and display the rest on the top. Sprinkle confectioners sugar on it. To be served immediately.

Coconut Marzipan Cake Recipe Serving Size: 8-10