- STEP 1
Pre heat oven to 180/170 fan/ gas mark 6. Cream together the butter and sugar, once the mixture is combined add the eggs one at a time beating with an electric whisk or free standing mixer, scraping down the sides as you go, then add the milk and vanilla extract continue beating until all the mixture is combined, then sieve in the flour and blend together scraping down the sides as you go.
- STEP 2
Place your cake cases into the muffin tin then using a spoon add the batter two thirds full in each cake case. Place in the oven and bake for 20/25 mins or until they are golden in colour. take out of the oven and leave for 2 minutes before transfering to a cooling rack, leave to cool completely. While cakes a cooling you can make the butter icing.
- STEP 3
To make the butter icing, put the butter and icing sugar into a mixer and using the paddle attatchment mix together, if you don't have a mixer use a spatular or wooden spoon until smooth, then add the vanilla extract mixing all the time, then slowly add the milk until you have a thick smooth mixture, you may not need to use all the milk.
- STEP 4
If you have a nozzle and piping bag (I used a star nozzle for this) place the buttercream into the piping bag using a spatular, if not you can spread the buttercream using a palate knife. leave to oneside while you prepare the cakes.
- STEP 5
Take a sharp knife and carefully slice the tops of all the cooled cakes making sure that you do not break them, leave the tops by each cake, now take the 4 Tbsp of jam and using a knife spread the tops and the inside part of the cakes with the jam, now take the butter icing and gently pipe all around the inside part of the cake, then place the tops back on the cakes and sprinkle with coconut.
- STEP 6
Place on a cake stand if you have one, these cakes will look and taste delicious