Ingredients
Prep time: 20 min
Chill time: 30 min
Makes: 15
Sponge
- 125g butter, softened
- 220g caster sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 260g self-raising flour
- 125ml milk
Filling
- 10tbsp raspberry jam
Icing
- 450g icing sugar (confectionary sugar), sifted
- 30g cocoa powder
- 25g butter melted
- 150ml boiling water
Coating
- 340g desiccated coconut
Method
Butter Sponge
- Preheat oven to 180C/350F (or fan forced 160C/320F).
- Grease 8" x 12" cake pan. Line with baking paper.
- Beat butter, sugar and vanilla with an electric mixer on medium-high speed until light and fluffy - about 2 minutes.
- Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
- Add half the flour and gently fold to combine, then stir in half the milk.
- Repeat with remaining flour and milk.
- Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
- Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
- Cut cake into 15 squares (5 x 3)
- Slice the squares in half carefully.
- Spread 1 tbsp jam and sandwich back together.
- Place on a baking tray and freeze for 30-60 minutes.
- Combine the Icing ingredients in a heat proof bowl and mix until smooth, not too thin or thick to ensure an easy coating.
- Coat the sponge squares in the icing mixture using 2 forks to hold the sponge easier.
- Place the coconut into a large tray and coat the squares completely.
- Rest and allow to set on a raised rack.
