Directions

1. First make the sponge cake. Line 3 20cm cake tins (base and sides) with non stick baking paper and preheat your oven to 180C (fan).
2. Cream (combine) the butter and caster sugar collectively in a stand mixer bowl with paddle attachment for a few minutes (if you do not have a stand mixer, this could all be accomplished by hand, you may simply have to work your arm muscle groups!), till pale and clean.
3. Incorporate the eggs, one after the other. then add the vanilla.
4. Sift within the gluten free self elevating flour, baking powder and xanthan gum. Step by step combine into the butter/sugar/vanilla/eggs, till you’ve gotten a clean and thick batter. Add the milk and blend once more till clean.
5. Break up the batter evenly between the three ready cake tins, stage the tops with an angled spatula and bake for 25-Half-hour (or till baked by means of, you may check the centre with a toothpick – if it comes out clear, it’s baked, if it has liquid on it, give the muffins one other 5 minutes).
6. As soon as bake, fastidiously tip the sponges out of their tins, take away the baking paper and depart to chill utterly.
7. When cooled you can begin on the buttercream. First soften the white chocolate within the microwave – I do that in 30 second blasts, stirring in between every, till it has simply melted. Then put aside to chill (as in the event you add it to the buttercream whereas heat, it would soften the butter an excessive amount of and make adorning tough).
8. In the meantime, add the softened butter to a stand mixer with paddle attachment and blend for a couple of minutes. It ought to change from yellow block kind to a paler, clean consistency.
9. Sift within the icing sugar and use a spoon to include it, earlier than including the vanilla and beating once more with the paddle attachment till clean. Then pour within the COOLED white chocolate and blend for a minute till you’ve gotten stunning clean and creamy buttercream.
10. Lastly add the double cream and pinch of sea salt and blend for an additional 1 minute solely. Then you’re prepared to begin assembling the cake!
11. Place a small dab of buttercream on the centre of your cake stand or serving plate, to safe the bottom sponge, then place the primary sponge on high. Pipe or spoon a couple of fifth of the buttercream onto the sponge, piping a border a couple of cm in from the sting of the sponge to carry the jam.
12. Spoon 3 tsp of jam onto the buttercream and unfold to the within edges of the piped buttercream circle, so you’ve got a pleasant jammy pool. Then place a second sponge on high. Repeat with buttercream and jam, then add the ultimate third sponge on high.
13. Pipe the remainder of the buttercream onto the highest and sides of the cake, then use a palette knife or cake scraper to clean it out into a fair layer. The entire cake must be lined.
14. Place a big plate or tray beneath your cake stand when you fastidiously press the dessicated coconut onto the edges (not the highest) of the cake. The tray with catch any coconut that falls off, so you may scoop and reuse/not make an enormous mess in your kitchen ground! Preserve going till you’ve gotten a fair coating of coconut throughout the edges of the cake.
15. To complete, high with CoCos or the decorations of your selection. The serve instantly or refrigerate till wanted (if chilling, take the cake our of the fridge an hour earlier than serving).