
This tropical-inspired layer cake features a light, airy sponge infused with coconut cream and a velvety coconut frosting. Perfectly topped with toasted coconut flakes, it's an elegant dessert for any celebration or afternoon tea.
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease two 20cm loose-bottomed sandwich tins and line the bases with baking parchment.
In a stand mixer or a large bowl with an electric whisk, beat the softened butter and caster sugar together for about 10 minutes until the mixture is very pale and fluffy.
Add the whole eggs, egg whites, and coconut extract to the bowl. Beat for an additional 5 minutes until the batter is light and well-combined.
Mix in the coconut cream until smooth. Sift the self-raising flour and baking powder over the wet ingredients, then gently fold them in along with the desiccated coconut using a large metal spoon or spatula.
Divide the batter equally between the prepared tins and smooth the tops. Bake in the center of the oven for 25–30 minutes until the sponges are golden brown and a skewer inserted into the center comes out clean.
Let the cakes cool in their tins for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
To prepare the frosting, beat the butter, icing sugar, and a pinch of salt for 10 minutes until light and airy. Add the soft cheese, coconut cream, and coconut extract, then beat on high speed for 1 minute until the icing has thickened.
Place one sponge on a serving plate and spread with half of the frosting. Top with the second sponge, then cover the top and sides with the remaining icing. Decorate generously with toasted coconut flakes.
For the best rise, ensure your butter and eggs are at room temperature before you begin. If you don't have coconut extract, vanilla extract makes a lovely substitute. Store the finished cake in the refrigerator due to the cream cheese frosting, but let it sit at room temperature for 20 minutes before serving for the best texture.




