A delicious cake that’s relative easy to make and with a unique flavour.
Prep time 15 minutes
Cook 10 minutes + standing
- 460g packet round double unfilled sponge cake
- ½ cup elder flower cordial
- ¼ cup water
- 2 tbsp lemon curd
- 2 tbsp desiccated coconut
- 6 mini meringues
- toasted coconut flakes and white chocolate curls, to serve
- 250g butter, softened
- 3 cups icing sugar, sifted
- Halve both sponge layers horizontally. You only need three cake layers (reserve the remaining layer for later use). Arrange cake layers on a tray and use a toothpick to poke holes randomly into the surface of each cake (this will help absorb the syrup).
- In a small saucepan, combine cordial and water on medium. Bring to a simmer. Simmer on low 5 mins until mixture is reduced to ½ cup. Brush hot syrup over cakes. Set aside 15 mins to absorb.
- To make the buttercream:
In the large bowl of an electric mixer, beat butter until as pale as possible. Gradually add icing sugar until incorporated. Set aside a third of the buttercream.
- Place one sponge layer on a plate, cut-side up. Top with half the lemon curd, spread over half the buttercream and sprinkle with half the coconut. Top with another sponge layer and repeat with curd, buttercream and coconut. Finish with a final layer of sponge, cut-side down.
- Spread top with reserved buttercream and decorate with meringues, coconut flakes and chocolate curls.