- sunflower oil 300ml
- golden caster sugar 350g
- eggs 4 large
- vanilla extract 1 tsp
- plain flour 300g, sifted
- baking powder 2 1/2 tsp
- bicarbonate of soda 1 tsp
- desiccated coconut 150g
- courgettes 2 large, grated and squeezed dry to make 250g
- coconut shavings or flakes to decorate
- unsalted butter 75g, softened
- icing sugar 500g
- soft cheese 180g
Heat the oven to 180C/fan 160C/gas 4 and line 2 x 20cm round cake tins with baking paper. To make the cake, whisk together the sunflower oil and sugar until smooth and fully combined. Crack in the eggs, one by one, and mix between each addition until combined. Add in the vanilla extract.
Mix in the flour followed by the baking powder and bicarbonate of soda. Stir in the coconut and fold in the grated courgettes until just combined.
Divide the batter equally between the lined cake tins and bake in the oven for 35-40 minutes or until a knife inserted into the middles comes out clean. Take out of the oven and leave to cool in the tins for at least 10 minutes before transferring to a wire rack to fully cool.
Meanwhile, make the buttercream. Beat the butter and icing sugar with an electric mixer until the mixture is well combined. Add the soft cheese and beat until fully incorporated, spreadable and fluffy.
Cut both cakes in half so you have four round, evenly sized sponges.
Evenly spread the buttercream on top of each sponge, putting extra on what will be the top layer. Sandwich the cakes together, then leave to set in the fridge for at least 10 minutes. Finish by decorating with coconut shavings or flakes.
- kcals 960
- fat 57.4g
- saturates 22.3g
- carbs 98.6g
- sugars 74.3g
- fibre 4.2g
- protein 9.7g
- salt 0.9g