175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
175g self-raising flour
50g desiccated coconut
Calories: 506 Kcal
Sugar: 20 g
Fat: 39 g
Protein: 6 g
Carbohydrates: 33 g
Preparation Time: 25 Mins
Cooking Time: 30 Mins
Total Time: 55 Mins
Cost Range: Cheap
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.
Place the butter and sugar in a large mixing bowl and beat together with an electric whisk or with a wooden spoon until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.
Sift over the flour and fold in gently, using a metal spoon. Fold in the coconut and milk to give a soft dropping consistency. Divide the mixture between the prepared tins and gently level the surface using the back of a spoon.
To make the coconut cream frosting, place both creams in a large bowl and whisk together with an electric whisk until stiffly peaking. The mixture should form a trail once you remove the whisk from the bowl, similar to a meringue mix texture.
To finish the cake, add any remaining cream to the top of the cake and then gently press the coconut onto the sides and top of the cake. You can also opt to pipe the remaining cream in rosettes on top to decorate.
Bake for 25-30 mins until risen, golden and springy to the touch. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.
To assemble, slice each sponge in half horizontally and sandwich all the layers back together with one-quarter of the coconut cream. Make sure the cakes are completely cool before adding any frosting or filling as warm cake will make the frosting melt and curdle. Spread two-thirds of the remaining cream over the top and sides of the cake.