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Bite Sized
Here is a short promotional video for this tutorial.
Highlights
Short of time? Watch the key learning points in just 5 minutes!
1. Mixing the shortbread
Paul starts by mixing the shortbread dough just ready to ball up and bake.
***NOTE***
Paul uses 3 tsp of Vanilla on the video, but should really have used 8
Baking Powder he used 4, but should have used 12
2. Balling up and baking
Paul places 80g balls into the baking rings, forks then then places into a pre-heated oven at 170C for 12 mins.
3. Making the coconut topping
Paul now mixes up the delicious cocount topping.
4. Final bake
Time to add a generous dollop of jam + 65g coconut ball as the topping then bake at 170C for 19 mins.
**Paul says 15 mins on commentary but the toppings were too pale. 19 mins gives a lovely crunch finish.
5. Taste test
Paul now releases the rounds and displays them all ready for the taste test.
As you can see from his face – they were Delicious!!
6. Pro Lesson
Paul shares his costings and suggested retail price for our Pro business members.
Raspberry Coconut Rounds
If you love a classic Bakewell tart, you really need to try these Raspberry Coconut Rounds. With a rich, buttery shortbread base, a generous layer of raspberry jam and a deliciously moist coconut topping, they combine three simple flavours to create something rather special.
Best of all, they’re surprisingly quick and easy to make.
Using basic ingredients that many bakers will already have in the cupboard, this is the sort of recipe you’ll find yourself coming back to again and again. The buttery shortbread provides a lovely firm base, while the raspberry jam adds a sweet, fruity centre. Finish that with the soft coconut topping and a light dusting of icing sugar and you have a mouth-watering little bake that tastes every bit as good as it looks.
A little bake that proved VERY popular!
We don’t just make recipes for the camera at CakeFlix. We like to find out what people actually think of them too!
These Raspberry Coconut Rounds went into the Honesty Box and sold out very quickly, which we think tells you just about everything you need to know.
They’re somewhere between a luxury Bakewell tart and a raspberry coconut slice, but baking them as individual rounds makes them particularly appealing. They look fantastic displayed together and, because they’re individually portioned, they’re ideal for cafés, afternoon teas, bake sales, farmers’ markets or anyone selling their home baking.
What you’ll learn in this Raspberry Coconut Rounds tutorial
Follow along with the tutorial and discover how to create each element of these delicious little bakes, from preparing the shortbread base through to adding plenty of raspberry jam and achieving that lovely moist coconut topping.
You’ll learn how to bring the different layers together so that you get a combination of buttery shortbread, fruity raspberry and coconut in every bite.
They’re also a great example of how simple ingredients don’t have to produce an ordinary result. There’s nothing overly complicated here and you don’t need a long list of specialist ingredients or equipment.
The result is a bake that looks professional, tastes luxurious and is straightforward enough to make at home.
If you’re looking for an easy recipe to make for family and friends, or something a little different to add to your baking business, Raspberry Coconut Rounds are an absolute must-try.
Just be warned. Based on what happened at our Honesty Box, you might want to make more than you think you’ll need! Check out more of our amazing Cookies and Baking recipes.
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix Family on our Facebook group.
View hundreds of more world-class tutorials only at www.cakeflix.com.
