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- 4 eggs, separated
- 150g caster sugar
- 75g self raising flour
- 60g cornflour
- 90g butter melted
- 20g desiccated coconut
- 125g unsalted butter, room temperature
- 125g cream cheese, room temperature
- 2 punnets raspberries
- 350g pure icing sugar, sifted
- 1 vanilla bean, scraped
For the Cake
Sift the flours together. Whip the egg whites until soft peaks form, then add the sugar and egg yolks. Fold in the flour, coconut and the melted butter. Divide evenly amongst 3 greased & lined 16cm baking tins & bake for about 10 minutes at 180C until when touched in the centre it springs to the touch. Allow to cool and turn out of the tins.
For the Frosting
Whip the butter, cream cheese & vanilla until light and fluffy. Add one punnet of raspberries & beat to combine. Add the icing sugar and fold. Layer the cake with a little frosting & remaining raspberries & repeat with the remaining layers. Cover the cake with a thin layer of frosting & decorate with fresh flowers, remaining raspberries, strawberries & meringues kisses.