Tuesday, 28 May 2013

Wakey wakey to some cakey cakey!

Hey Chums,

The title of this post is not suggesting you should have cake for breakfast but if that's how you roll...marry me?!

Today I am going to post a tried and tested coconut sponge cake recipe, it's not very fancy but every time I have made it, it has been a success (not to mention yummy!)

You will need:

175g softened butter
175g caster sugar
175g self raising flour
1.5 tsp of baking powder
3 beaten eggs
50g dessicated coconut
2 tbsp coconut milk or single cream

What to do:

*Preheat the oven to 180 degrees
*Butter two 20cm cake tins and line the bottoms with baking paper
*Mix together the butter, sugar, flour, baking powders and eggs until smooth
*Add the coconut and cream and fold gently into the mix
*Divide the mixture between the two tins and smooth down the tops
*Bake for approx. 25 mins until the cakes are golden ( a toothpick poked in the centre should come out with no cake mixture stuck to it, if there is, pop it back in the oven for a wee minute)
*Loosen the edges by taking a knife round the sides and leave in the tin for 5 minutes
*Turn out onto a cooling rack to cool completely before icing

For the Icing:

280g icing Sugar
100g softened butter
3 tbsp cream

*Mix all three ingredients together until lovely and smooth! I usually halve the amount of this as it makes loads!

Once you have your cooled sponges, pick your bottom sponge and spread some jam across it (raspberry is best). I usually take the top sponge and put extra icing on the underside and then sandwich that with the jammy side.  Once happy, ice the cake until your heart is content.

Finish with dessicated coconut sprinkled over the top and a glace cherry!


Et voila!

A yummy, scrummy, crumbly cake!

I hope this inspires you, or makes you hungry?!

Hugs,

Jodi 
xxx