Coconut Raspberry Cake with Lemon Curd Buttercream
Ingredients
| 150 g butter |
| 190 g coconut cream |
| 1 whole lemon zest |
| 100 g caster sugar |
| 3 whole eggs |
| 110 g self-raising flour |
| 60 g coconuts |
| 1 cup raspberries |
| 1 cup raspberries |
| ½ cup coconuts |
| 1 handful edible flowers (optional) |
Preparation
Read full directions on The Lemon Grove Cake Diaries at https://lemongrovecakediaries.wordpress.com/2013/06/10/coconut-and-raspberry-cake-with-lemon-curd-buttercream/
