Well, this is my first post...My friend says I should start a blog of my own so here I am. I've been enjoying lots of baking ,whilst my children are on half term, shame of it is, I'm on a diet, so only taste testing for me, when really I would love a big chunk! :( This cake is the most requested in my house, so I will share...
I always do this recipe as an all in one method, it never fails, and is always super moist!
Preheat Oven to gas 3 / 160 c
Grease and line with greaseproof paper 2x 7 inch cake tins
Put all the following into a large bowl:
6oz Self raising flour-sieved from a height
1 rounded tsp baking powder
6oz caster sugar
6oz butter-very soft room temp
1oz dessicated coconut
1/2 tsp vanilla extract
3 large eggs
3 floz water
Whisk on full power with electric whisk, or in a stand mixer for 1 minute
Divide the mixture between the two tins and spread evenly with spatula
Bake in the oven for 30-35 minutes, until springy to touch, turn out onto a wire rack to cool completely.
Meanwhile, make the buttercream filling:
3oz icing sugar
2oz butter, very soft room temp
drop vanilla essence
drop water
1 tsp dessicated coconut
Mix with a spoon until creamy and fluffy
When cake is cool spread one half with buttercream leaving a little to spread on top of the cake,
Spread the other half with stawberryor raspberry jam , then sandwhich cake together.
Spread remaining buttercream on top of the cake and sprinkle with toasted dessicated coconut and some glace cherries if your feeling really kitsch!
