120g (½ cup) Stork Baking Margarine, softened
400g (1 ½ cups) castor sugar
360g (3 ½ cups) cake flour
22 ml (1 ½ tbsp) baking powder
40g desiccated coconut
Pinch of salt
3 large eggs, at room temperature
260ml coconut milk, at room temperature
100ml milk, at room temperature
170g (½ cup) smooth apricot jam, plus extra for spreading
4 large egg whites, at room temperature
230g (1 cup) castor sugar
155g (2 cups) dessicated coconut
Icing sugar, for dusting
500ml (2 cups) cold cream, whipped
Step by step method
- Preheat the oven to 170°C (150°C fan-forced) and line 3 x 20cm springform cake tins with baking paper.
- 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.
- 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.
- Divide the cake batter evenly between the prepared tins. Bake the cakes for 20 minutes.
- 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.
- Fold in the coconut.
- 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.
- Return the cake to the oven and bake for a further 15-20 minutes or until a skewer inserted comes out clean.
- Allow to cool a little in the tin before turning out onto a cake rack.
- Trim the cooled cake layers (without the meringue on) by levelling the tops then place one cake layer on a serving plate.
- Sandwich the cake layers with apricot jam and whipped cream finishing with the coconut-topped layer.
- Dust with icing sugar, to serve.
process shot 1
process shot 2
process shot 3