Sponge Cakes:
Filling & Coating:
Preheat the oven to 300°F
Cream the margarine and sugar in a food mixer for five minutes until light and fluffy (scrape around the edge of the bowl halfway through, to make sure everything is incorporated)
Meanwhile, grease two 6″ cake tins (Lindsay wraps her with baking strips and sprays the tins with cake-release)
Break the four eggs into a bowl, then add the coconut milk and Nielsen-Massey vanilla extract and whisk together
Sieve the flour and baking powder in a bowl and add the desiccated coconut
With the margarine and sugar still mixing, add the egg mixture a little at a time
When all the egg is incorporated, take off the mixer and slowly mix the flour, baking powder and coconut by hand until the batter is nice and smooth
Divide the mixture between the two tins and put in the oven for 15 minutes then turn out onto a rack to cool
While the cakes are cooling, beat the butter in the mixer for 5-10 minutes until light and fluffy.
Add the Nielsen-Massey vanilla extract and icing sugar and mix for a further 2 minutes, until the icing sugar is incorporated and the buttercream is smooth
When the sponges are completely cool, level the tops of them and cut each one in half horizontally, giving 4 layers
Sandwich the layers with a good dollop of buttercream and a big spoonful of jam
Once stacked, coat the entire cake in another layer of buttercream and coat with desiccated coconut
Enjoy!
Sponge Cakes:
Filling & Coating:
Pre-heat the oven to 155˚c (135˚c fan oven)
Cream the margarine and sugar in a food mixer for five minutes until light and fluffy (scrape around the edge of the bowl half-way through, to make sure everything is incorporated)
Meanwhile, grease two 15cm cake tins (Lindsay wraps her with baking strips and sprays the tins with cake-release)
Break the four eggs into a bowl, then add the coconut milk and Nielsen-Massey vanilla extract and whisk together
Sieve the flour and baking powder in a bowl and add the desiccated coconut
With the margarine and sugar still mixing, add the egg mixture a little at a time
When all the egg is incorporated, take off the mixer and slowly mix the flour, baking powder and coconut by hand until the batter is nice and smooth
Divide the mixture between the two tins and put in the oven for 15 minutes then turn out onto a rack to cool
While the cakes are cooling, beat the butter in the mixer for 5-10 minutes until light and fluffy.
Add the Nielsen-Massey vanilla extract and icing sugar and mix for a further 2 minutes, until the icing sugar is incorporated and the buttercream is smooth
When the sponges are completely cool, level the tops of them and cut each one in half horizontally, giving 4 layers
Sandwich the layers with a good dollop of buttercream and a big spoonful of jam
Once stacked, coat the entire cake in another layer of buttercream and coat with desiccated coconut
Enjoy!
Pure Vanilla Extract
