Yesterday evening I made a cake that’s a first for me since I was trying to accommodate a few peoples different tastes I produced a hybrid cake for my family!

The left side is coconut cake with the right side being Victoria sandwich cake!

The recipe is below!  
**For the Cake**

315g plain/all-purpose flour  
12g baking powder  
3g salt  
170g unsalted butter, softened  
350g granulated sugar  
4 large eggs  
5ml vanilla extract  
5ml coconut extract  
240ml canned coconut milk  
85g desiccated coconut  
**Topping:**

80g Desiccated coconut  
120g Raspberry Jam  
10g Icing sugar

**The process:**

**Step 1 —** Prepare Your Oven & Tin  
Butter or baking spray  
One deep 8-inch (20cm) cake tin

Heat oven to **160°C fan**.  
Grease and line the tin with parchment paper.  
If your tin isn’t especially deep, wrap a strip of folded foil or a cake strip around the outside — tall cakes rise better and bake more evenly this way.

**Step 2** — **Mix the Dry Ingredients**

315g plain/all-purpose flour  
12g baking powder  
3g salt

**Step 3 — Cream the butter and sugar**

170g unsalted butter, softened  
350g granulated sugar

Add butter and sugar to a large mixing bowl.  
Beat for **3–4 minutes** until pale and fluffy.

**Step 4 — Add Eggs & Extracts**

4 large eggs  
5ml vanilla extract  
5ml coconut extract

Add eggs one at a time, mixing after each.  
Mix in the vanilla and coconut extracts.

**Step 5 — Add Dry Ingredients & Coconut Milk**

Dry ingredient mixture from Step 2  
240ml canned coconut milk

Add about **⅓ of the flour mixture**.  
Mix gently.  
Add **½ of the coconut milk**.  
Repeat until combined but be careful to not put too much much of each in at a time because it will cause it to curdle!

**Step 5.5 — Add the desiccated coconut:**

Mix the coconut into the batter and mix at a slow speed with for around 30 seconds with a whisk!

**Step 6 — Bake the tall cake**

1 - pour all the batter into the cake tin  
2 - smooth the top so it’s mostly flat (doesn’t need to be perfect)   
3 - bake at 155-160c fan for 55 - 75 minutes ( due to it being a tall cake the top might start to cook to far so I recommend cover it with some parchment at around the 45-50 minute mark!

**Step 7 — settle the cake**

Allow the cake to settle and cook but follow this process to avoid it becoming soggy!

Leave it in the tin for 20 minutes and then remove it to place on an oven rack you leave on the side in a place that’s room temperature.

After that remove the tin and leave it for another 1 hour 40 minutes till it’s settled!

**Step 8 — decorate!!**

Cut the cake in half and coat the bottom half with raspberry jam, then place the top half back on top!

Lightly mark your cake to create two half’s then layer one side with raspberry jam and the other with pinches of icing sugar!

Finally cover the raspberry jam with desiccated coconut!

**Congratulation you’re done!**

Enjoy your extremely unique cake creation! 

Coconut / Victoria sandwich cake!