This time I made a classic round cake, and filled it with a raspberry filling (courtesy of a slightly modified version of a recipe from Libby Weaver's cookbook - she's amazing!) The final cake is a little rough around the edges (literally, as I didn't quite have enough time or icing to give it the polished finished I had visualised, but the flavor combination was great. The filling is totally optional, and has some ingredients that are less likely to be found in your pantry, but worth the effort if you're making it for a special occasion.
Here are a couple of pictures of the second cake....
Coconut Milk Cake