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Coconut cake

  by Brenda Stevens
Preperation time: 20 mins
Cooking time: 25 mins
Serves: 8
Recipe Ingredients
175g butter, softened, plus extra for greasing;
175g golden caster sugar;
175g self-raising flour;
1 1/2 tsp baking powder;
3 eggs, beaten;
50g desiccated coconut;
2 tbsp coconut cream, or single cream;

FOR TOPPING AND FILLING:
280g icing sugar;
100g butter, softened;
3 tbsp coconut cream, or single cream;
5 tbsp raspberry jam
 
Recipe Method
Put the butter, sugar, flour, baking powder and eggs into a food processor and blitz for 2 minutes until smooth. Gently stir in the desiccated coconut and cream. Divide the mixture between two greased and lined 20cm cake tins and smooth the tops.

Bake for 25 minutes at 180c/fan 160c/ gas4. Turn out onto wire racks to cool.

To make the buttercream, beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Spoon the remaining buttercream on top of the cake and create swirls using a flat knife.