White chocolate, raspberry and coconut gateau | Sainsbury`s Magazine

Ingredients

• 80g unsalted butter, plus extra for greasing
• 1 x 9g tube freeze-dried raspberry pieces
• 150g Belgian white chocolate, broken into pieces
• 2 x 10g tubes Dr Oetker Gel Food Colour in Bright Red
• 1 tsp vanilla bean paste or vanilla extract
• 150ml soured cream
• 6 medium eggs
• 200g caster sugar, plus 2 tbsp extra for sprinkling
• 200g plain flour
• ½ tsp bicarbonate of soda
• 1 x 200g bar Belgian white chocolate, roughly chopped
• 1 tbsp coconut oil
• 1 x 200g pack creamed coconut, grated coarsely
• 150g unsalted butter, softened
• 300g full-fat cream cheese
• 500g icing sugar, sifted
• 50g Belgian white chocolate, roughly chopped
• edible red and pink heart confetti
• 1 tsp desiccated coconut
• ½ x 340g jar seedless raspberry jam (we like Hartley’s)
• edible gold glitter spray
• a few dried rose petals, optional