Dense tea cake, subtly sweet with soft and billowy frosting and coconut shavings.
- 250 ml (1 cup) coconut shavings
- 190 ml (¾ cup) butter, softened
- 375 ml (1½ cups) white sugar
- 4 eggs
- 5 ml (1 tsp) vanilla essence
- 315 ml (1 ¼) cups Rhodes Quality Apricot Jam, divided
- 750 ml (3 cups) cake flour
- 10 ml (2 tsp) baking powder
- 2,5 ml (½ tsp) salt
- 250 ml (1 cup) milk
- 250 ml (1 cup) non-dairy cream
- 65 ml (¼ cup) sour cream
- 45 ml (3 Tbsp) icing sugar, sifted
- Place the coconut on a clean dry baking sheet.
- Toast in an oven preheated to 180°C for 8 minutes, tossing occasionally, until golden.
- Set aside.
- In an electric mixer, beat the butter and the sugar until light and creamy.
- Beat in the eggs one at a time.
- Beat in the vanilla essence and 190 ml (¾ cup) of the Rhodes Quality Apricot Jam.
- Sift together the flour, baking powder, and salt.
- Alternately add the flour mixture and the milk, mixing just until incorporated after each addition.
- Divide the batter between two cake pans that have been sprayed with non-stick spray.
- Bake the cakes in an oven preheated to 180°C for 35 minutes or until a wooden skewer inserted near the centre comes out clean.
- Remove the cakes from the pans and leave to cool completely.
- To make the frosting, use an electric mixer to beat the non-dairy cream until thick.
- Add the sour cream and the icing sugar and continue beating to stiff peak.
- Spread the remaining 125 ml (½ cup) of Rhodes Quality Apricot Jam on top of one of the cakes and sandwich the second cake on top.
- Spread the frosting around the side and on top of the cake,
- Press the coconut shavings lightly into the frosting on the sides.
Cooking Tip: Imitation cream or dessert topping can be used instead of non-dairy cream.