1: self raising flour 175g
2: baking powder 1 tsp
3: eggs 3
4: salted butter 175g
5: caster sugar 175g
6: vanilla extract 1 tsp
7: desiccated coconut 75g
FILLING & ICING:
1: raspberry jam 7tbs
2: desiccated coconut 50g
3: mascarpone cheese 450g
4: vanilla extract 1 tsp
5: icing sugar 1/2 cup
6: desiccated coconut 110g
7: fresh raspberries as many required for decorating
1: For the cake, heat the oven to 170∞C, 325∞F, gas mark 3. Grease and base line baking paper two 8inch sandwich tins.
2: Sift the flour and baking powder into a mixing bowl, add all the other ingredients (except the coconut) and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.
3: Stir in the coconut. The mixture should have a soft dropping consistency- if it seems too stiff, add a little water.
4: Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool and peel the paper.
5: For the filling and icing warm the jam gently and spread the jam on 1 cake layer.
6: Put the shredded coconut, mascarpone, vanilla and icing sugar in a bowl and whisk until combined.
7: Carefully spread a thin layer over the cake layer spread with jam.
8: Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut.
9: decorate the raspberries.
10: serve and enjoy.
BY FAIZA ZARIF
(COOK WITH FAIZA)