INGREDIENTS :
FOR THE CAKE:
250g Butter without salt
250g caster sugar
250g four singles
2 tbsp. baking powder
4 large eggs
1 C. vanilla extract
100ml canned coconut milk
75g desiccated coconut
FOR THE BUTTER CREAM:
125 g butter
270 g icing sugar
25ml coconut milk
30g desiccated coconut
TO ASSEMBLE :
100g raspberry jam
100g desiccated coconut
Pink food coloring
A few drops of water
Fresh berries, to decorate
INSTRUCTIONS :
Preheat the oven to 190°C (fan 170°C) and grease and line your three 3 x 6″ cake tins.
Cream together the butter and sugar, it should be really light and fluffy at this point.
Add the eggs one by one, incorporating each one before adding the next. Sift the flour then add the coconut milk, grated coconut, vanilla and baking powder. Mix until everything is incorporated, but no more than necessary.
Divide the mixture into the pans and bake for 25 to 30 minutes until a knife comes out clean. Let cool completely.
Mix the desiccated coconut with a few drops of water and a little food coloring until you get the desired color. Spread on a baking tray and bake for a few minutes over low heat. Put aside.
Using a brush, brush the outer edges of the cake with a thin layer of batter. Take each cake layer and carefully roll the cake along the coconut spread like a wheel to coat the outer edge with colored coconut.
To assemble the cake, layer the sponges with the buttercream and jam, and top with buttercream and fresh fruit.
