You make me want to cast away

Was everybody watching the Bake Off Comic Relief episodes last week on BBC? Well, I was and all I could see was coconut and so decided that over the weekend, the only thing to do was bake a coconut cake. Usually I stay away from sweet coconut things, such as bounty bars or like snowballs, but this Coconut, Vanilla and Jam Cake turned out really well and got good reviews from my friends. Check it out! The cake is really sweet and moist, perfect with plain tea for a lovely afternoon snack, or a Sunday night treat (seems to be always happening in my house). This recipe also uses gluten free flour and baking powder so why not give it a go? Also, I think you should listen to Bob Marley when eating this cake, really makes it go down well. It feels like being on holiday. 

Right, you need:

200g caster sugar
200g (GF) self-raising flour
2 tsp (GF) baking powder
50g desiccated coconut
200g butter, softened
3 large (free range) eggs
2 tbsp coconut milk
4 tbsp milk
1 tsp vanilla extract
Icing:
100g butter
300g icing sugar
1 teaspoon coconut milk
1 tsp vanilla extract
half a pot of strawberry jam
Ready, get set, go! Find yourself two 20cm cake tins and line them up. Preheat your oven to gas mark 4 or 180 degrees. 
This recipe, without the coconut and vanilla, is a standard Victoria Sponge recipe. Yay for you because it couldn’t be easier. Weigh out your butter and beat until smooth, add in your sugar and mix until light and fluffy looking. One by one, add your eggs but be sure to beat well after each addition. Add in your vanilla and give another mix. 
Weigh your flour and baking powder and sieve into the mixture. Fold the flour in gently until it’s all incorporated. Now just add your coconut, give a gentle stir and add the two types of milk. The cake will look a bit..rotten and kinda bitsy but that is just the coconut so ignore it. Once you add the milk, take a spoon of the mixture up on the spoon above the bowl, if the cake batter just plops off the spoon and goes splat then you have the right consistency. 
Divide the cake batter into the two tins, try to be as even as possible. Bake in your oven for 25 minutes, until the mixture is lovely and golden brown. The kitchen should smell lovely too. 
When the cakes come out of the oven, don’t be underwhelmed. They may not rise massively or look very fluffy like a sponge cake usually does, but remember this is a coconut cake! Turn the cakes out and leave to cool on a wire tray. While they cool, make your icing. All you have to do is beat the butter and add in the sugar. To loosen it, add the milk and beat it in well. Easy! Get your pot of jam and empty at least half into a small saucepan and heat it up ever so slightly. This just loosens the jam up. To be honest, warm jam is quite possibly one of life’s greatest pleasures! Have you ever put a jam doughnut in the microwave? SO GOOD (be careful though, the jam gets very hot!).
Once the cakes are cool, pick the bottom layer and put a layer of icing on it. On top of this, put a good layer of jam. Be generous. Plank the top layer over this and cover the whole cake (or just the top if you prefer) with the icing. Sprinkle the top with more coconut and you’re done. Cut into it and see all that lovely jam oozing out from the middle. Anyone would love to have this as their birthday cake, or even as birthday cupcakes! 

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