Ingredients
Coconut Sponge Cake
- 225 g butter at room temperature
- 225 g caster sugar
- 1 tsp coconut essence
- 4 eggs
- 225 g self-raising flour
- 1 tsp baking powder
Cream cheese Icing
- 2 cups sifted icing sugar
- 50 g butter at room temperature
- 125 g cream cheese at room temperature
- Kaya Jam to fill
- Toasted coconut flakes to decorate
Instructions
Coconut Sponge Cake
- Preheat the oven to 180°C and grease 2 x 20cm wide rectangular cake tins.
- Beat butter and sugar together with an electric mixer until pale.
- Add the coconut essence, then the eggs one at a time, beating well after each addition.
- Add in the flour and baking powder and beat until just combined.
- Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
- Cool on a wire rack before assembling.
Cream Cheese Icing
- Cream the butter and icing sugar together until well mixed.
- Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
To assemble
- Once the cake has completely cooled down, use a round cookie cutter to cut out small cake circles. Mine was approximately 10cm in diameter.
- Place the first layer of cake down and spoon on 1 tbsp of Kaya jam, spread right to the edge. Then top with 1 tbsp of cream cheese icing.
- Add the next layer and repeat. For the top layer, smooth over a generous layer of cream cheese and decorate with some toasted coconut flakes.