Serves: 12, Calories: 643

Ingredients

Cake:

• 200g unsalted butter, softened.  1500
• 200g caster sugar.  799
• 178g self-raising flour, sifted.  595
• 22g cornflour, sifted.  80
• 4 eggs.  300
• 1 tsp vanilla essence (or ½ tsp extract).  17
• ½ level tsp baking powder
• 44g desiccated coconut, soaked in 90ml boiling water and 44ml Malibu.  369

Filling:

• 75g desiccated coconut.  474
• 225g unsalted butter, softened.  1690
• 450g icing sugar, sifted.  1800
• 2 tbsp (30ml) Malibu.  90

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 2x 8" sandwich tins.
3. Cake: In small Pyrex bowl; Soak coconut in hot water with Malibu. Set aside.
4. In large mixing bowl; Cream butter and sugar. Add eggs one at a time, mixing well between additions. Add 2 tbsp flours with last egg.
5. Fold in remaining flours, baking powder, vanilla, coconut (and water).
6. Divide between tins.
7. Bake for 25-30 mins.
8. Remove from tins after 10 mins cooling.
9. Filling: In largest Pyrex bowl; Cream butter and icing sugar, with a fork.
10. Beat in Malibu and coconut gradually.
11. Spread ⅓ in, ⅓ on and ⅓ around cake.
12. Sprinkle extra coconut (or sprinkles) thinly on top.

Calories = 7714

• 7714 / 12 = 643 per slice