Coconut layer cake

• unsalted butter↗225g g

  softened

• granulated sugar↗225g g
• eggs↗4

  2 whole eggs and 2 egg whites

• coconut extract↗1 tsp tsp
• coconut cream5 tbsp tbsp
• self-raising flour↗225g g
• baking powder↗½ tsp tsp
• dried coconut↗50g g
• toasted coconut flakes2 tbsp tbsp
• unsalted butter↗200g g

  softened

• icing sugar500g g
• soft cheese↗100g g
• coconut cream3 tbsp tbsp
• coconut extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease and line with parchment the bases of two 20 cm springform cake pans. Place the softened butter and sugar in the bowl of a stand mixer and beat for 10 minutes. Add the eggs and coconut extract, beat for another 5 minutes until light. Add the coconut cream and beat. Gently fold in the dry ingredients (excluding the toasted coconut flakes), then divide the batter into the prepared pans. Bake in the centre of the oven for 25‑30 minutes until golden and risen. Let cool in the pans, then turn out onto a rack to cool completely.

2. 2

   Beat the butter, sugar and a pinch of salt with an electric mixer for 10 minutes until light and fluffy. Add the soft cheese, coconut cream and coconut extract, beat on high speed for 1 minute until thickened. Use half of the buttercream to sandwich the sponge layers, and spread the remaining over the top and sides of the cake. Decorate with toasted coconut flakes.