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Coconut-Coated Sponge Cake with Fruit
This classic two-tier sponge cake features layers of sweet raspberry jam and whipped cream. The entire outside is frosted with more cream and generously coated in flaked coconut for a beautiful textured finish. Ground almonds give the crumb a tender, slightly nutty quality that pairs perfectly with the rich dairy. Crown the top with a colorful mix of fresh berries and figs for a beautiful centerpiece at your next afternoon tea or weekend celebration.
Ingredients
- 220 g (7¾ oz) butter or margarine
- 220 g (7¾ oz/1 cup) golden caster (superfine) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 220 g (7¾ oz) self-raising flour
- 2½ tablespoons ground almonds
- Pinch of salt
- 45 ml (1½ fl oz) milk
- 300 ml (10½ fl oz) thick (double/heavy) cream
- 30 g (1 oz/¼ cup) icing (confectioners’) sugar Drop of vanilla extract
- 2½ tablespoons raspberry jam
- 200 g (7 oz/3¾ cups) flaked coconut
Instructions
- 1Wash and dry the fresh fruit you plan to use for the topping.
- 2Gather and line two 18-centimeter round cake tins.
- 3Note that the cakes will need 30 to 35 minutes in the oven.
- 4Allocate about 20 minutes for the final assembly and decoration.
- 5Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease and line the cake tins. Beat the butter and golden caster sugar in a mixing bowl until pale and fluffy. Beat in the eggs one at a time, mixing well after each.
- 6Stir in one teaspoon of vanilla extract. Gently fold in the self-raising flour, ground almonds, and a pinch of salt. Pour in the milk and mix gently to loosen the batter.
- 7Pour the batter evenly into the lined tins. Bake for 30 to 35 minutes until the cakes are risen and golden brown.
- 8Insert a skewer into the center of a sponge to check for doneness. The cakes are ready when the skewer comes out clean. Let them rest in their tins for 10 minutes before transferring to a wire rack to cool completely.
- 9Whip the thick cream, icing sugar, and a drop of vanilla extract in a bowl until soft peaks form. Spread the raspberry jam over the top of one cooled sponge. Add a layer of whipped cream over the jam and smooth it out. Place the second sponge on top.
- 10Spread the remaining whipped cream over the top and sides of the assembled cake using a palette knife. Press the flaked coconut into the cream to coat the entire outside.
- 11Arrange the fresh fruit over the top of the cake.
- 12Store the finished cake in the refrigerator for up to three days. Let it sit at room temperature for 30 minutes before serving.