The recipe for this amazing golden coconut-raspberry cake is pretty interesting and one I am challenging myself to make – just because. Although it is a wonderful variation for those planning a wedding or a bridal shower:

RECIPE

Vanilla coconut batter

• 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 eggs (size L)
• 4 tsp organic baking powder
• 1 tsp ground vanilla (or you can use some vanilla extract)
• 1 pinch of salt
• 240ml milk

Raspberry Cream Filling

• 200g raspberry-(vanilla-)jam
• 400g heavy cream
• 4 tsp sugar

Buttercream Icing

• 300g butter, soft
• 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, eycalyptus, thistels…depending on personal favorites and season)
• sparklers

{For full recipe go here}