Berry and coconut cake recipe

Name: Berry and coconut cake
Yield: Serves 10
Ingredients: 2 x coconut sponge cakes; 400g pack Tesco Finest vanilla frosting; 3 tbsp blackcurrant jam; 150g blackberries, halved lengthways; 8 fresh mint leaves

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

Vegetarian

Shop your ingredients

Tesco Finest Victoria Sponge Cake
2 x coconut sponge cakes
£4.00
£4.00/each
Tesco Finest Madagascan Vanilla Frosting 400G
400g pack Tesco Finest vanilla frosting
£2.30
£5.75/kg
Bonne Maman Blackcurrant Conserve 370G
3 tbsp blackcurrant jam
£3.60
£9.73/kg
Rosedene Farms Blackberries 150G
150g blackberries, halved lengthways
£1.49
£9.93/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
8 fresh mint leaves
£0.50
£16.67/kg

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.