COCONUT CAKE.

For the cake
225g (8 0z) unsalted butter (softened)
225g (8 oz) castor sugar
½ tsp vanilla extract
4 large eggs
300g (10½ oz) self raising flour
25g (¾ oz) corn flour
1 tsp baking powder
50g (1¾ oz) desiccated coconut soaked in 150ml (¼ pint) boiling water
For the butter cream filling
25g (1 oz) desiccated coconut
75g (2½ oz) soft unsalted butter
150g (5¼ oz) icing sugar, sieved
1 tbsp Malibu
For the icing
2—4 tbsp Malibu
125g (4½ oz) instant royal icing

Preheat the oven to 180°c (gas mark 4).

The Sponge
Grease two 7inch by 1½inch baking tins.

To make the cake.
Put all the ingredients into the food processer and blitz till you have a soft batter. To make by hand, make as you would a sponge cake and add the coconut at the very end.

Pour mixture into the prepared tins and bake in the oven for 25 minutes or until ready. Remove from the oven, allow to cool for ten minutes then remove from tins and place on a wire wrack to cool.

For the butter cream filling
Toast the coconut in a frying pan, shaking occasionally until golden brown. Remove to a waiting plate to cool down. Cream together the butter and the icing sugar and when you have a light creamy paste beat in the Malibu and the roasted coconut.

Spread the butter icing over one of the sponges and carefully place the other sponge on top.

For the icing
Put the royal icing powder and 2 tablespoons of Malibu into a bowl and beat together until you have a smooth runny paste but not liquid paste, you may need to add extra Malibu. Pour over the centre of the cake and let it spread and ooze over the sides and run down. Allow to set before serving.