Raspberry & coconut cake

THIS is a classic Victoria sponge recipe but with a contemporary twist. It’s easy to make but certainly boasts a wow factor.

FOR THE SPONGE

● 225g (8oz) self-raising flour

● 2 tsp baking powder

● 225g (8oz) unsalted butter, softened to room temperature

● 225g (8oz) caster sugar

● 4 free-range, organic eggs

● 75g (2½oz) desiccated coconut

● 3 tbsp coconut milk

FOR THE BUTTERCREAM FILLING AND TOPPING

● 375g (13¼oz) icing sugar

● 130g (4oz) butter, soft

● 4 tbsp coconut milk

● Raspberry jam (ideally homemade)

● Fresh raspberries, to garnish

PREHEAT the oven to 160C (325F, gas 3), then grease and line two 23cm (9in) round cake tins.

Sieve the flour and baking powder into a bowl. Add the butter, caster sugar and eggs and beat the ingredients together for two or three minutes until the mixture is smooth and pale.

Next, turn your mixer down to a slow speed and add the desiccated coconut and the coconut milk. Divide the mixture between the tins, smooth down the tops and bake for 25 to 30 minutes until sponges are evenly golden and springy to the touch.

To make the buttercream, sieve the icing sugar into a bowl then add the butter. Your butter must be at room temperature – too cold will not result in the desired consistency. Beat together the sugar and butter for three to five minutes until very light and fluffy.

Pour in the coconut milk, then beat slowly until smooth. If the icing seems stiff, add another tablespoon of coconut milk. Spread the top of one sponge with the raspberry jam and top with just less than half the icing.

Sandwich the other sponge on the jam and icing filling and spread the rest of the icing on top.

Finish by adding fresh raspberries and toasted coconut flakes.