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Homemade cake

Spend some time this weekend making our rich layer cake that delivers a triple hit of coconut flavour in the sponge, buttercream and topping

Coconut layer cake

SERVES 8-10 PREP 40 mins

COOK 30 mins EASY V

225gunsalted butter, softened, plus extra for the tin

225gcaster sugar

4 eggs, 2 whole eggs and 2 egg whites

1 tsp coconut extract

5 tbsp coconut cream

225g self-raising flour

½ tsp baking powder

50g desiccated coconut

2 tbsp toasted coconut flakes

For the icing

200g unsalted butter, softened

500g icing sugar

100g soft cheese

3 tbsp coconut cream

1 tsp coconut extract

1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar in the bowl of a freestanding mixer and beat for 10 mins, or use electric beaters.

2 Add the whole eggs, egg whites and coconut extract, and beat for a further 5 mins until light, then beat in the coconut cream. Fold through the dry ingredients (except the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 minsuntil golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.

3 Meanwhile, make the icing. Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. 3 Use half of the buttercream to sandwich the sponges together, then spread the remainder on the top and sides of the cake. Sprinkle with the toasted coconut flakes.