Coconut CakeFrom Sainsbury's
A light sponge with coconut filled with apricots and cream.
Preparation time: 15 Minutes
Cooking time: 35 Minutes
250g self-raising flour, sifted
250g unrefined caster sugar
250g unsalted butter, at room temperature
4 medium size eggs
½ teaspoon baking powder
2 tablespoons semi skimmed milk
50g dessicated coconut
3 tablespoons apricot jam
150ml double cream, whipped to soft peak stage
Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line two 20cm sandwich tins.
Place all the cake ingredients in a large bowl and beat with a hand mixer for 2-3 minutes, until the mixture is pale and creamy.
Divide the mixture between the two tins and level the surface. Cook in the preheated oven for about 30 minutes, until golden and firm to the touch. The cake should 'spring back', when gently pressed. Carefully turn out onto a wire rack after a minute.
When the cake is cool, fill with the apricot jam and cream. If you wish drizzle with glace icing and top with coconut shavings