Descripton
This sandwich cake is made with coconut and has a buttercream and jam filling. Great for afternoon tea.
Serves | 12 servings |
Ingredients
Cake:
220g Butter (at room temperature)
220g Self-raising flour
1 heaped teaspoon (tsp) of baking powder
220g Caster sugar
3 large eggs
50g Desiccated Coconut
1 teaspoon (tsp) of vanilla extract
Buttercream icing:
100g Butter (at room temperature)
100g Icing Sugar
1 teaspoon (tsp) of vanilla extract
1 tbsp icing sugar - extra for dusting
Jam:
4 tablespoons (tbsps) of Strawberry / Raspberry Jam
Instructions
Preparation:
Preheat the oven to 180°C (Gas Mark 4). Lightly grease two 20 cm (8“) baking tins.
Sift the self-raising flour and baking powder into a bowl.
Beat the sugar and butter until the mixture is light and fluffy. Gently combine the beaten eggs into the mixture. Then add half of the flour mixture and fold in. Add the remaining flour mixture, the desiccated coconut and vanilla extract and fold again until all ingredients are evenly mixed and smooth.
Pour half of the mixture into one of the greased baking tins and the remaining mixture into the other. Place the tins on the middle shelf of the oven and cook for 25-30 minutes or until the surface of the cake appears to be golden brown.
Ensure the cakes are cooked by inserting a skewer into the centre of each of the cakes. If the skewer is clean when removed, the cakes have been cooked all the way through.
Allow the cakes to cool and then turn them out onto a cooling rack.
Buttercream Icing:
Sift the icing sugar into one bowl. Place the butter into another bowl and lightly whisk. Then add a portion of the sieved icing sugar and whisk further. Repeatedly add the icing sugar in small amounts until all of the icing sugar has been added. Finally add a teaspoon of the vanilla extract and whisk again.
Assemble the sandwich cake by first spreading the jam on the top of the lower half of the cake. Spread the buttercream icing on the bottom of the other half of the cake. Sandwich the two halves together. For an added finish, lightly dust the top of the cake with icing sugar.
Note: A healthy alternative would be to use margarine instead of the butter both in the cake and buttercream filling.
