If you ever need to produce a celebration cake, this is it!    

Serves 8-10  

 Ingredients:  

Sponge cake   
130g unsalted butter, softened  
1 cup caster sugar  
2 teaspoons vanilla extract   
3 large eggs   
2⅓ cups self-raising flour  
1 pinch salt  
1 cup milk  

  

To decorate   
1/3 cup raspberry jam, warmed slightly   
1 ½ cup icing sugar   
30g butter, softened   
½ cup raspberries (fresh or frozen, defrosted)   
3-5 tablespoons, boiling water  
1 ½ cups coconut thread  
300mls cream, whipped with one tbsp icing sugar   

  Method: 
Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour.
Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix.
Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers.
Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed.  Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate.
Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover.
To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut.
Chill for 30 minutes before ready to serve.
Use a serrated knife to cut and enjoy!

 Nici’s note:   

Feel free to use two store-bought sponges if you want to save time.    

  

LISTEN ABOVE 

If you ever need to produce a celebration cake, this is it! &nbsp; &nbsp;
Serves 8-10 &nbsp;
&nbsp;
<h5>Ingredients: &nbsp;</h5>
Sponge cake &nbsp;&nbsp;
<ul>
<li>130g unsalted butter, softened &nbsp;</li>
<li>1 cup caster sugar &nbsp;</li>
<li>2 teaspoons vanilla extract &nbsp;&nbsp;</li>
<li>3 large eggs &nbsp;&nbsp;</li>
<li>2⅓ cups self-raising flour &nbsp;</li>
<li>1 pinch salt &nbsp;</li>
<li>1 cup milk &nbsp;</li>
</ul>
&nbsp;&nbsp;
To decorate  &nbsp;
<ul>
<li>1/3 cup raspberry jam, warmed slightly &nbsp;&nbsp;</li>
<li>1 ½ cup icing sugar &nbsp;&nbsp;</li>
<li>30g butter, softened &nbsp;&nbsp;</li>
<li>½ cup raspberries (fresh or frozen, defrosted) &nbsp;&nbsp;</li>
<li>3-5 tablespoons, boiling water &nbsp;</li>
<li>1 ½ cups coconut thread &nbsp;</li>
<li>300mls cream, whipped with one tbsp icing sugar &nbsp;&nbsp;</li>
</ul>
&nbsp;&nbsp;
<h5>Method:&nbsp;</h5>
<ol>
<li>Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour.</li>
<li>Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix.</li>
<li>Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers.</li>
<li>Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. &nbsp;Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate.</li>
<li>Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover.</li>
<li>To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut.</li>
<li>Chill for 30 minutes before ready to serve.</li>
<li>Use a serrated knife to cut and enjoy!</li>
</ol>
&nbsp;
<h5>Nici’s note: &nbsp;&nbsp;</h5>
Feel free to use two store-bought sponges if you want to save time. &nbsp; &nbsp;
&nbsp;&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: King's Birthday Lamington Cake

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/b2b8f479-a888-47d5-8284-b2ed01737f8b/transcript