Homemade cake Coconut layer 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

SERVES 8-10 PREP 40 mins COOK 30 mins EASY V

225g unsalted butter, softened,

plus extra for the tin 225g caster 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 mins until 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.

PER SERVING (10) 841 kcals • fat 49g • saturates 33g •

carbs 92g • sugars 74g • fibre 2g • protein 6g • salt 0.4g

 Choose the right pan – one that can get very hot and retain that heat, such as a heavy thick-based pan, cast iron pan or a good griddle pan. Make sure there’s enough room for the steaks with a bit of space around them. Overcrowding will cause steam so you won’t get a good sear.

 Take the steaks out of the fridge an hour before cooking. This will allow the meat to come to room temperature and cook more evenly.

 Always oil the meat, not the pan. Putting oil in the pan will cause the temperature to drop (and fill your kitchen with smoke). Put the steaks on a plate and lightly coat each side with a flavourless oil such as groundnut or rapeseed oil.

 Season heavily and in advance. This will give the salt time to penetrate the meat and enhance the flavour. A good sprinkling of sea salt at least half an hour before cooking will make a real difference. Season with pepper just before you add to the pan.

 Get the pan blisteringly hot for cooking. This will help get that lovely caramelised crust on the surface of the meat. To build up an even crust, turn the steak every minute for the total time stated in the recipe.