A Slice of Sweet History! My Charming Tottenham Cake with Iconic Pink Icing & Coconut!

Oh, my friends, who here loves a dessert with a story? Today at WiseRecipes, we’re taking a delightful trip to North London to bake a true British classic: the wonderfully charming Tottenham Cake! Seriously, if you’ve been looking for a light, fluffy, and utterly nostalgic traybake sponge, topped with a vibrant pink icing and a shower of coconut, then you have found your new favorite easy cake recipe right here. It’s simple, it’s beautiful, and it’s full of sweet history!

I just adore a recipe that feels both comforting and celebratory, and this one perfectly embodies that spirit. Tottenham Cake originated in the late 19th century in Tottenham, London, famously sold for just pennies and topped with a bright pink mulberry or raspberry glaze. Our version captures all that classic charm with a beautiful, tender sponge base, a gorgeous naturally pink raspberry icing, and a sprinkle of desiccated coconut. It’s perfect for everything from an afternoon tea treat to a casual get-together, or just when you need a little slice of happiness. In just about 1 hour of total time (plus cooling and setting!), you can have this amazing Tottenham Cake ready to cut into squares and share. Trust me, every bite is a sweet, tender taste of tradition!

Why This Tottenham Cake Will Be Your New Favorite Easy Bake!

This isn’t just another cake recipe; it’s a piece of sweet history that’s easy to make and delightful to eat. Here’s why I’m absolutely smitten with it:

• Light & Fluffy Sponge Perfection: This recipe delivers a wonderfully tender, moist, and airy sponge cake that forms the perfect base for our vibrant icing. It’s truly a delight to bite into!
• Iconic Pink Raspberry Icing: That gorgeous, naturally pink icing is made with real raspberry juice, giving it a lovely fruity tang that beautifully complements the sweet sponge. It’s visually stunning and delicious!
• Delightful Coconut Topping: A sprinkle of desiccated coconut adds a fantastic textural contrast and a subtle tropical note that pairs wonderfully with the raspberry.
• Easy Traybake for Sharing: This cake is baked in a rectangular tin, making it super easy to slice into neat squares and perfect for feeding a crowd. Ideal for parties, bake sales, or family gatherings.
• Nostalgic British Charm: Bake a piece of culinary history! Tottenham Cake is a beloved British classic, and this recipe captures all its simple, heartwarming appeal.

Your Shopping List for Sweet Tradition: Gather What You’ll Need

Creating this charming Tottenham Cake uses simple, classic baking ingredients and fresh raspberries. Here’s what you’ll want to grab to get started!

→ For the Light & Fluffy Sponge Cake

• 225g unsalted butter, softened: Plus extra for the tin. This is the base for our tender cake.
• 225g caster sugar: For sweetness and a fine crumb.
• 3 eggs, lightly beaten: Binds the batter and adds richness.
• 1 tsp vanilla extract: A warm, classic aroma.
• 1 lemon, zested: For a bright, citrusy lift that complements the raspberries.
• 225g self-raising flour: Our leavening agent for a beautifully risen sponge.
• 1 tsp baking powder: Works with the self-raising flour for extra fluffiness.
• 2 tbsp milk: For extra moisture and tenderness.

→ For the Iconic Pink Raspberry Icing

• 75g raspberries: Fresh or frozen. These will create our vibrant, natural pink hue!
• 185g icing sugar: For sweetness and a smooth, spreadable consistency.

→ For the Classic Coconut Topping

• 20g desiccated coconut: For that delightful texture and subtle coconut flavor.

Let’s Bake! Crafting Your Perfect Tottenham Cake, Step-by-Step

This recipe is designed to be straightforward and incredibly rewarding. Take your time, and you’ll have a charming cake ready to impress!

Part 1: Baking Our Tender Sponge Cake

1. Preheat Oven & Prep Tin: First things first! Heat your oven to 180°C / 160°C fan / gas 4 (or 350°F / 325°F convection). Butter a 30cm x 20cm (roughly 12×8 inch) rectangular traybake tin and line it with baking paper.
2. Cream Butter & Sugar: In a large bowl, tip in the 225g softened unsalted butter and 225g caster sugar. Using an electric whisk (or good old elbow grease!), beat until the mixture is beautifully light and fluffy.
3. Add Eggs & Flavor: Gradually add the 3 lightly beaten eggs, a little at a time, whisking well with the electric whisk after each addition until thoroughly combined. Beat in the 1 teaspoon vanilla extract and the zest of 1 lemon.
4. Fold in Dry Ingredients & Milk: Sift in the 225g self-raising flour and 1 teaspoon baking powder. Add the 2 tablespoons of milk. Gently fold everything together until just combined and there are no visible traces of flour left. Be careful not to over-mix!
5. Bake the Cake: Spoon the batter into your prepared tin, spreading it evenly. Bake for 25 minutes, or until the cake is beautifully golden brown and springy to the touch. A skewer inserted into the center should come out clean.
6. Cool Completely: Once baked, remove the cake from the oven and leave it to cool completely in the tin. Then, transfer the cooled cake to a wire rack that’s set over a baking tray (this will catch any icing drips!).

Part 2: Preparing the Iconic Pink Icing

1. Cook Raspberries for Juice: In a small pan, combine the 75g raspberries and 2 tablespoons of water. Heat over a low to medium heat for 3-4 minutes, stirring occasionally, until the raspberries start to break down and release their beautiful juice.
2. Extract Raspberry Juice: Remove the pan from the heat. Pour the cooked raspberries into a sieve that’s set over a bowl. Use the back of a spoon to press and squeeze out as much of the vibrant raspberry juice as possible. Discard the remaining pips.
3. Make Pink Icing: Tip the 185g icing sugar into a clean bowl. Gradually mix in the raspberry juice, a little at a time, until you have a thick, smooth, and beautifully spreadable pink icing. If it feels a little too thick, add a tiny splash of water (a ¼ teaspoon at a time) until it reaches your desired consistency.

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Part 3: Decorating & Serving Our Charming Cake

1. Ice the Cake: Spoon the vibrant pink icing over the completely cooled cake. Use a palette knife or offset spatula to smooth it evenly over the top.
2. Coconut Sprinkle: Let the icing stand for 1-2 minutes – this helps it set slightly. Then, generously scatter your 20g desiccated coconut over the top.
3. Chill & Serve: Leave the cake at room temperature until the icing is fully set. Once set, cut the cake into squares to serve. Enjoy every delightful, sweet slice of this classic!

WiseRecipes’ Top Tips for Tottenham Cake Perfection

This charming cake is easy to make, but these WiseRecipes tips will help you achieve perfection every single time!

• Room Temperature Ingredients for Sponge: Ensure your butter and eggs are at room temperature. This is crucial for creaming them together properly, which creates a light, airy cake batter and a wonderfully tender sponge.
• Don’t Over-Mix the Batter: This is the golden rule for light, fluffy cakes! Once you add the flour and milk, fold gently until just combined. Over-mixing develops the gluten too much, which can lead to a tough, dense cake. A few small lumps are perfectly fine!
• Cool Cake Completely Before Icing: This is a non-negotiable step! If you try to ice a warm cake, the icing will melt and slide right off, creating a messy situation. Patience is key for that beautiful, smooth finish.
• Sieve Your Icing Sugar: Always sieve your icing sugar for the frosting. This prevents lumps and ensures a silky-smooth, easy-to-spread icing.
• Adjust Icing Consistency Carefully: When mixing the raspberry juice into the icing sugar, add it gradually! You want a thick, smooth, spreadable consistency. Too much liquid, and it will be runny; too little, and it will be too stiff. A tiny splash of water (¼ tsp at a time) can thin it if needed.

Creative Twists: Delicious Ways to Customize Your Tottenham Cake

This Tottenham Cake is already a classic for a reason, but it’s also a fantastic canvas for your culinary creativity! Here are some ideas I love to play with:

• Lemon Zing: For an extra bright flavor, add the zest of a second lemon to the cake batter, or a tiny squeeze of lemon juice to the icing.
• Different Berry Juice: While raspberries are classic, you could experiment with other berry juices for your pink icing – perhaps a sieved strawberry or blackberry juice!
• Coconut Infusion: For more intense coconut flavor in the cake, you could add a tablespoon of desiccated coconut to the cake batter with the flour.
• Classic Glaze Alternative: Instead of the raspberry juice icing, you could make a simple white glaze (icing sugar + a tiny bit of milk or lemon juice) and sprinkle with rainbow sprinkles for a different retro feel.
• Mini Cakes: Instead of one large traybake, you could bake the batter in a muffin tin for individual Tottenham cupcakes! Adjust baking time down to about 15-20 minutes.

Keep It Fresh: Storing Your Charming Tottenham Cake

You’ve created something truly special, so let’s make sure it stays fresh and delicious!

• Room Temperature Storage: Once completely cooled and the icing is fully set, store your Tottenham Cake in an airtight container at room temperature for up to 3-4 days. This cake stays wonderfully moist.
• Refrigerator Storage: If your kitchen is very warm, or if you want to extend its freshness, you can store the cake (covered tightly) in the refrigerator for up to 5-6 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezing Baked Sponge (Un-iced): You can freeze the baked and completely cooled sponge cake layers (before adding the icing!). Wrap the cooled cake tightly in plastic wrap, then in foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature before icing and decorating. I don’t recommend freezing the iced cake, as the icing’s texture can change.

FAQs: Your Top Tottenham Cake Questions, Answered!

Q: What is caster sugar? Can I use regular granulated sugar?
A: Caster sugar (or superfine sugar) is granulated sugar that’s more finely ground. This means it dissolves more quickly in batters and creams. You can absolutely use regular granulated sugar in this recipe; just make sure to beat the butter and sugar for an extra minute or two to ensure the sugar fully dissolves.

Q: My icing is too runny/too thick. How do I fix it?
A: If your icing is too runny after adding the raspberry juice, gradually add more sifted icing sugar, a tablespoon at a time, whisking until it thickens to a spreadable consistency. If it’s too thick, add a tiny splash of water (¼ teaspoon at a time) or a tiny bit more raspberry juice, whisking well until it’s smooth and spreadable.

Q: Can I use frozen raspberries for the icing?
A: Yes, absolutely! The recipe specifically mentions fresh or frozen. If using frozen raspberries, just proceed with step 3 as written – the heat will thaw them and release their juices perfectly.

Q: How do I get a perfectly even layer of icing?
A: The key is to have a completely cool cake and a frosting that’s the right consistency (thick but spreadable). Use a palette knife or offset spatula and spread evenly. Don’t overwork it. For a super smooth finish, you can also warm your palette knife slightly under hot water, dry it, and then glide it over the icing.

Q: Can I make this a chocolate Tottenham Cake?
A: What a fun twist! You could adapt this by reducing the self-raising flour by about 20-30g and replacing it with unsweetened cocoa powder in the cake batter. For the icing, you could make a chocolate glaze (icing sugar + cocoa powder + milk/water) instead of the raspberry juice.

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And there you have it, my friends—your guide to crafting the most delightful, impressive, and truly satisfying Tottenham Cake! This WiseRecipes creation is more than just a cake; it’s a testament to how simple ingredients, when treated with a little love and smart steps, can come together to create something truly extraordinary. It’s a vibrant, exciting meal that you’ll genuinely look forward to eating, day after day.

I am genuinely so excited for you to try these and experience the delicious magic yourself. Please, please come back and let me know in the comments below what your favorite part of this charming classic was, or any fun twists you tried! Happy cooking from WiseRecipes!