Coconut Flour Triple Sponge Layer Cake

3 x 18cm/7” round, loose bottom cake tins and 2 x mixing bowls

COCONUT FLOUR SPONGE LAYERS
150g Doves Farm Organic Coconut Flour
1 tbsp Doves Farm Baking Powder
150g butter
150g caster sugar
1 lemon, grated rind
6 eggs
250ml water
butter, for tins

BUTTERCREAM FILLING AND TOPPING
75g butter
75g cream cheese, softened
150g icing sugar
2 tbsp coconut flakes

180°C, Fan 160°C, 350°F, Gas 4

Coconut Flour Sponge Layers

1. Rub a little butter around three 18cm/7” round, loose bottom cake tins and pre-heat the oven.
2. Measure the coconut flour and baking powder into a bowl, mix together and set aside.
3. Chop the butter into small cubes.
4. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy.
5. Finely grate the lemon into the bowl and beat to combine.
6. Break three of the eggs into the bowl, one at a time, beating well between each one.
7. Stir in half of the prepared flour.
8. Break the remaining eggs into the bowl, one at a time, beating well between each one.
9. Beat in the remaining flour and water.
10. Divide the mixture between the prepared tins and smooth the tops.
11. Bake for 40-45 minutes.
12. Leave the sponges to cool in the tins for 5 minutes before turning them out onto a wire rack to cool.

Buttercream Filling and Topping

1. Chop the butter into small cubes.
2. Put the butter cubes into a mixing bowl and beat until softened.
3. Measure the cream cheese into the bowl and beat to combine.
4. Stir in the icing sugar, a little at a time, beating until it is all combined.
5. Divide half of the mixture between two of the sponges and spread it out.
6. Put the sponges on top of each other and the third sponge on top.
7. Spread the remaining mixture over the top and sparingly around the side of the cake.
8. Sprinkle the coconut flakes over the cake.