Berry and coconut cake recipe
This easy cake hack uses shop-bought sponges as a handy trick, buy the other ingredients and frost the cake yourself for a show-stopping centrepiece without all the effort.
See method- Serves 10
- 35 mins, plus setting
- 390 calories / serving
Ingredients
- 2 x coconut sponge cakes
- 400g pack Tesco Finest vanilla frosting
- 3 tbsp blackcurrant jam
- 150g blackberries, halved lengthways
- 8 fresh mint leaves
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 390.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 0.4g
- Sugars
- 46g
of the Reference intake
Carbohydrate 59.0gProtein 2.1gFibre 1.4g
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Method
- Place one of the coconut sponges on a plate or cake board, securing with a little of the vanilla frosting underneath.
- Beat the remaining frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge. Spread 3 tbsp jam on top, leaving a 2cm border around the edge. Invert the second sponge and place on top, so that the coconut icing presses into the jam; press down to secure.
- Spread the sides and top of the cakes with icing. Drag a palette knife around the outside and topof the cake to smooth, holding it at a right-angle to ensure the cake of the cake to smooth, holding it at a right-angle to ensure the cake is straight. Smooth off most of the icing to give the cake a ‘naked’ effect. Leave to set in the freezer for 20 mins or in the fridge for 1 hr.
- Stick the blackberries in a wreath around the top of the cake, and place little mint leaves delicately among the blackberry crown. Keep covered in the fridge for up to 4 days.
- See more Cake recipes
