Brilliant Recipes

You know how you have that childhood memory stuck in your head? Remember how the Summers were always longer and hotter, how it always snowed at Christmas? Well here is a recipe of my childhood, a taste that I have been trying to recreate for years.

A chance conversation with a friend led her to tell of a cake that never failed to taste and look wonderful…

Here is the cake of my childhood dreams

Ingredients

• 175g Self Raising Flour
• 175g Caster Sugar
• 175g Butter or Margarine
• 3 Eggs
• 50g Dessicated Coconut & extra for decoration
• 45ml Coconut Milk & extra to make topping
• Raspberry Jam
• Icing Sugar

You will also need 2 sponge tins, greased or lined.

The intensity of Coconut flavour varies with the make of Coconut milk - my preference is for M&S.

Method

• Preheat the oven - 170 degrees C for a fan oven.
• Prepare the tins - I recommend the liners that you can buy at lakeland plastics.
• Cream (beat with a wooden spoon or a hand mixer) the sugar and butter together until pale and fluffy
• Add the eggs one at a time and beat in.
• Add the flour and baking powder
• When well mixed add the dessicated coconut and coconut milk
• Evenly transfer the mixture to the two tins
• Bake for about 20 mins until golden and a skewer inserted in the centre comes out clean.
• Allow to cool on a wire rack
• When cool, spread raspberry jam over one sponge and sandwich the two together.
• Make a topping using the icing sugar and some coconut milk
• Mix in some dessicated Coconut and cover the top of the sponge.
• Press more coconut into the icing
• The finishing touch would be a glace cherry in the centre, although the cake tastes great without one

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