CAKE IN THE HOUSE

Coconut flour makes this classic sponge super soft – it’s a great summer cake for sharing

COCONUT LAYER CAKE

Serves 8 - 12

150g Doves Farm Organic Coconut Flour 2 tbsp baking powder 150g butter, softened, plus extra for greasing 150g caster sugar Zest of 1 lemon, finely grated 6 eggs

For the buttercream:

75g butter

75g cream cheese, softened 150g icing sugar

2 tbsp coconut flakes

1 Preheat the oven to 180C/Fan 160C/ Gas 4 and grease three 18cm loosebottomed cake tins.

2 Mix the coconut flour and baking powder in a bowl and set aside. In a separate large mixing bowl beat together the butter and sugar until light and fluffy, then add the zest and beat to combine.

3 Break 3 of the eggs into the bowl, one at a time, beating well between each one, then stir in half of the prepared flour. Break the remaining eggs into the bowl, one at a time, beating well between each one, then beat in the remaining flour and 250ml of water.

4 Divide the batter between the prepared tins and smooth over the tops. Bake for 40-45 mins. Once baked, leave to cool in the tins for 5 mins before turning out onto a wire rack to cool.

5 To make the buttercream, beat the butter until softened, then add the cream cheese and beat together. Stir in the icing sugar, a little at a time, beating until everything is well combined.

6 Divide half of the buttercream between two of the sponges and spread it out. Put the three sponges on top of each other and spread the remaining buttercream over the top and sparingly around the side of the cake. Sprinkle the coconut flakes over the cake and serve.