Coconut Cake

For the cake

175g Butter (softened)
175g Caster Sugar
175g Self-Raising Flour
1tsp. Baking Powder
3med Eggs (beaten)
50g
Desiccated Coconut
2tbsp. Coconut Cream
For the buttercream filling and topping
280g Icing Sugar
100g Butter (softened)
3 tbsp. Coconut Cream
5tbsp. Raspberry Jam

Method
Preheat the oven to 180C (fan oven 160C), Gas 4. Line two 20cm cake tins with baking paper.
Mix the butter, sugar, flour, baking powder and eggs with a hand whisk for 3 minutes until smooth.
Gently stir in the coconut and cream.
Divide the mixture between the tins. Smooth the tops. Bake for about 25 minutes or until firm.
Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool.
Peel off lining paper.
To make the buttercream:
Beat together the icing sugar, butter and coconut cream until smooth.
Spread one sponge with the jam.
Top with just under half the buttercream and sandwich with the other sponge.
Swirl the remaining buttercream on top of the cake.