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 will all be accomplished by hand, you will simply must work your arm muscle mass!), till pale and easy.
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. Progressively combine into the butter/sugar/vanilla/eggs, till you could have a easy and thick batter. Add the milk and blend once more till easy.
5. Break up the batter evenly between the three ready cake tins, degree the tops with an angled spatula and bake for 25-Half-hour (or till baked via, 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 fully.
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 for those who add it to the buttercream whereas heat, it’ll soften the butter an excessive amount of and make adorning difficult).
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 type to a paler, easy 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 easy. Then pour within the COOLED white chocolate and blend for a minute till you could have stunning easy and creamy buttercream.
10. Lastly add the double cream and pinch of sea salt and blend for an extra 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 few fifth of the buttercream onto the sponge, piping a border a few 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 have 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 easy it out into a good layer. The entire cake ought to be coated.
14. Place a big plate or tray beneath your cake stand whilst you fastidiously press the dessicated coconut onto the perimeters (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 flooring! Hold going till you could have a good coating of coconut throughout the perimeters of the cake.
15. To complete, high with CoCos or the decorations of your alternative. The serve instantly or refrigerate till wanted (if chilling, take the cake our of the fridge an hour earlier than serving).