2 cups plain flour
1 tsp. vanilla essence
1/2 cup Maxigenes Full cream milk (remade)
3/4 cup white sugar
4 tsp. baking powder
125g butter, at room temperature
Pinch of salt
2 cups desiccated coconut, for rolling
4 cups icing sugar
1/3 cup cocoa powder
300ml thickened cream, whipped
Preheat oven to 190°C.
Grease and flour a 20x30cm round cake tin.
In a large bowl, cream together the butter, sugar and vanilla essence until light and fluffy.
Add the eggs one at a time and blend well after each addition, then add the milk.
Sift the flour, baking powder and salt together in a separate bowl.
Fold flour mixture lightly into egg mixture, a little at a time.
Pour the batter into the prepared tin and bake in preheated oven for 30-40 minutes or until sponge springs back when lightly pressed.
Let it stand for 5 minutes and then turn out onto a wire rack to cool.
In a large bowl, combine icing sugar and cocoa powder then stir in milk and butter until smooth.
Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency.
With a serrated knife, slice the cake into 2 equal layers. Spread icing over the top and bottom outside cake sections, then cover the icing with coconut and place on a wire rack to set.
Lightly spread your desired jam of choice (suggested: strawberry) jam onto the inside layer. Sandwich the cakes together with the whipped cream and serve.