Makes 4x15cm layers or 3x20cm layers
125g unsalted butter, softened
175g caster sugar
1 tsp vanilla extract
3 large eggs
260g plain flour
15g baking powder
300g pure icing sugar
40g cocoa powder
30ml coconut oil or unsalted butter
3 – 4cups shredded coconut to coat
Raspberry jam (preferably sugar free)
600ml whipped cream
1 punnet raspberries or strawberries to garnish
Heat oven to 180°C. Line 4 x 15cm cake tins with baking paper and set aside. Sift together the flour and baking powder. Whip the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time, mixing well before the addition of each egg. Fold in half the flour, then stir in half of the milk. Repeat with remaining flour and milk.
Pour the batter evenly into the prepared cake tins and bake for about 12-15minutes until lightly golden and the centre when lightly pressed springs back. Remove from the oven and allow to rest for a few minutes, then remove from the tins and allow to cool completely.
Sift together the icing sugar and cocoa powder. Place the shredded coconut in a bowl or on a tray and set aside
Heat the milk and coconut oil or butter in a pan and then gently whisk into the icing sugar mixture to a smooth consistency
Coat each layer with chocolate mix and toss with shredded coconut. Allow to set.
Place a layer of cake onto a cake stand or serving platter. Top with a little raspberry jam and spread evenly, top with a few spoonful's of cream and repeat for each layer. Top with berries and serve.