175g/6oz butter, softened
3 tbl Spoons of BaliNutra’s Coconut Syrup
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 eggs, beaten
50g/2oz desiccated coconut
2 tbsp coconut cream, or single cream
FOR THE BUTTERCREAM FILLING AND TOPPING
4 tbsp of Bali Nutra Coconut Syrup
100g/4oz butter, softened
3 tbsp coconut cream, or single cream
5 tbsp raspberry jam
Be sure to remind yourself of the great taste of coconut, with this classic favourite bake.
1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in sandwich tins and line the bases with grease proof paper. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream
2. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes until evenly golden and firm. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.
3. Make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on the top of the cake