I made this cake for my Nan’s birthday. She loves coconut and glacier cherries, so I figured I’ll fill a cake with both of them! It’s simple, but delicious. The recipe makes a small two tiered cake (about 15cms in diameter) so if you want to make a full sized sandwich cake, double the recipe.
5oz unsalted butter
4oz caster sugar
Splash of milk
5oz self raising flour
1.2 tsp baking powder
2 tsp pineapple flavouring
30g desiccated coconut
20 glacier cherries, quartered
50g unsalted butter
100g icing sugar
3 heaped tbsp icing sugar
A glacier cherry to top
Pre-heat your oven to 170c and grease/line your cake tins.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs with a splash of milk and give it a mix before sifting in the flour and baking powder and fold the mixture together.
Lastly, add the pineapple flavouring, coconut and cherries and mix until it’s all evenly distributed.
Divide the cake mix evenly between your two tins and spread to an even layer, pushing right up to the edges.
Bake for 25-30 minutes until turning golden, springy to the touch, and a skewer inserted into the middle of the cakes comes out clean.
Leave to cool in the tin for a few minutes before turning out onto a wire rack and leaving to cool completely.
While it’s cooling, cream together the butter and icing sugar for the filling until smooth. Once the cakes are cool, sandwich them together with the buttercream and place on your serving board/plate.
To finish, mix the icing sugar with enough water to make a pourable icing, and pour over the top of the assembled cake, letting it run down the sides. Top with a whole glacier cherry and voila!