Step by step method

1. Preheat the oven to 170°C (150°C fan-forced) and line 3 x 20cm springform cake tins with baking paper.
2. Place the STORK Bake, castor sugar, flour, baking powder, coconut and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together on a low speed until a sandy texture forms.
3. Whisk the eggs, coconut milk and milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter. Don’t overmix.
4. Divide the cake batter evenly between the prepared tins. Bake the cakes for 20 minutes.
5. In the meantime, prepare the coconut meringue topping. Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy.
6. Fold in the coconut.
7. Remove one of the cakes from the oven and working quickly, drizzle over ⅓ of the apricot jam and spread the coconut meringue mixture over the top.
8. Return the cake to the oven and bake for a further 15-20 minutes or until a skewer inserted comes out clean.
9. Allow to cool a little in the tin before turning out onto a cake rack.
10. Trim the cooled cake layers (without the meringue on) by levelling the tops then place one cake layer on a serving plate.
11. Sandwich the cake layers with apricot jam and whipped cream finishing with the coconut-topped layer.
12. Dust with icing sugar, to serve.

13. process shot 1

14. process shot 2

15. process shot 3