1 cup (2 sticks)
softened unsalted butter plus more for greasing pan
1/4 cup sweetened flaked
8 ounces marzipan
1/2 cup granulated sugar
1/2 teaspoon coconut
6 large eggs
1 cup cake flour
1/2 teaspoon baking
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 cups fresh
raspberries or other fruit
Heat oven to 350 degrees
F. Butter a 10−inch springform tube pan, and sprinkle flaked coconut
around its bottom and sides.
Soften marzipan by
heating it in a microwave oven, 10 to 15 seconds.
In a food processor,
combine marzipan, 8 ounces butter, the sugar and coconut extract.
Process until mixture is very smooth. With processor running, break
eggs one at a time through the feed tube. Stop processor and
sprinkle cake flour, baking powder, baking soda and salt evenly over
batter. Process again until mixture is smooth, making sure there are
no lumps in batter.
Pour mixture into
prepared baking pan. Bake until surface is golden brown and a wooden
pick inserted in center comes out clean, 40 to 50 minutes. Remove
from oven, and allow to cool in pan until slightly warm.
To release cake from
pan, remove springform ring. Holding a cake plate over the center
tube of pan, invert cake so that it falls onto plate. Fill center of
cake with berries and scatter remainder around perimeter of cake.
Pass confectioners' sugar through a small sieve and sprinkle over
cake and fruit. Serve immediately.
Yield: 8 to 10 slices.