190gself raising flour – or plain flour with a tsp of baking powder added
1– 2 tbs milk - or plant milk for a diary free cake
For the Frosting
150gcoconut oil - or a mix of coconut oil and white vegetable fat such as Trex
300gWhitworths icing sugar
1– 2 tbs milk
For the Cake
Line 2 x 15cm cake tins with greaseproof paper and lightly oil. Preheat the oven to 180C / GM 4
Cream the butter and sugar together with a hand held mixer or in your stand mixer. Add the eggs together with a tablespoon of the flour and beat well.
Sieve the flour, baking powder (if not using self raising flour) and salt and fold into the batter along with the milk.
Divide the mixture between the two prepared tins and smooth out using a knife. Bake for about 25 minutes.
The cakes are done when risen and springy. Remove from the oven and allow to cool.
For the Frosting
The secret to really fluffy frosting is to beat the fat really well before you add any sugar.
Place the coconut oil in a bowl and beat with an electric hand mixer until soft and fluffy. Slowly add the icing sugar beating as you go. Add the milk to loosen the mixture.
You can also make your frosting in a food processor or stand mixer, again beat the fat well before adding the icing sugar and milk.
Chill the cakes in the fridge for a few hours before frosting.
Stand the cake on a chopping board and sandwich the layers together with some of the frosting, using a pallet knife cover the top and sides of the cake with the remaining frosting. Use a fish slice to transfer to a cake stand or plate and decorate with the Ferrero Raffaello.
Nutrition is without the coconut truffles.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.