Vanilla and raspberry jam cake with coconut

Method

1. Preheat the oven to 150°C and line a 7-inch springform tin with baking parchment. Beat the butter and sugar together until light and fluffy.

2. Mix the eggs and vanilla with the coconut milk. Add the egg mixture slowly and if it begins to separate add some flour.

3. Once the eggs are combined stir in the flour and coconut with a spatula and make sure they become completely mixed into the other ingredients.

4. Scoop the mixture into the prepared tin and bake for an hour and a half or until a skewer comes out clean. Set aside to cool for 10 minutes then remove from the tin and place on a wire rack to cool fully.

5. Once cooled cut the cake through the centre so that you have two even discs.

6. Spread the jam in the centre and sandwich the discs back together. Take an extra tablespoon of jam and melt it with half a tablespoon of warm water.

7. Brush this over the entire cake to make it easier to ice, it will stop crumbs getting into the icing.

8. To make the icing, make sure to discard the runny liquid and only use the solid coconut cream. It is also important to have it chilled as it whips up better. With the whisk attachment in a mixer whisk the coconut cream and vanilla with the icing sugar until and stiff enough to spread on the cake.

9. Spread it on top and around the sides of the cake with a spatula. Press the coconut flakes into the icing while it is still soft