Coconut adds a tropical twist to a classic Victoria sponge sandwich.
I get instant coconut flavour on the cheap by using dessicated coconut, which is simply unsweetened coconut flesh that’s been dried and shredded or ground up to a coarse powder. The sponge is also filled with a rich, creamy coconut buttercream.
- 25g dessicated coconut
- 1/2 cup hot water
- 125g unsalted butter, softened
- 125g caster sugar
- Pinch of salt
- 2 eggs
- 1/2 tsp vanilla extract
- 125g all-purpose flour
- 1 tsp baking powder
- More dessicated coconut to fill and decorate
For the filling:
- 50g unsalted butter, softened
- 100g icing sugar, sifted
- 2-3 tbsp coconut cream
Makes a two-layer 7″ sponge cake.
Step 1: Preheat your oven to 175°C (350°F). Grease and line two 7-inch round cake tins.
Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. Cream the butter, sugar and salt together until light and fluffy. Mix in half the flour, then beat in the eggs one at a time. Add the vanilla, the rest of the flour and baking powder, and mix. Divide the batter equally between the two tins and bake for 25 minutes.
Step 3: To make the coconut buttercream filling, beat the butter and icing sugar together until smooth. (With such a small amount, this can be done by hand in a bowl.) Mix in enough coconut cream to thin the filling to a spreadable consistency.
Step 4: To assemble, put one sponge layer on your serving board and spread the buttercream over top in an even layer. Sprinkle over a layer of dessicated coconut. Place the second sponge layer over and press gently to allow the buttercream to bulge out slightly. Sprinkle over icing sugar and more dessicated coconut to finish.