Victoria Sponge with Cococnut Buttercream

Ingredients:
For the cake:
* 200g caster sugar
* 200g unsalted butter
* 4 eggs
* 200g self raising flour
* 1 tsp baking powder
* 2 tbsp milk

 For the filling:
* 100g unsalted butter
* 140g icing sugar
* 1 tsp vanilla extract
* 30g desiccated coconut
* 170g strawberry jam
* Icing sugar to decorate

Instructions:

 Preheat oven to 190c and grease and line two 20cm round baking tins. Add all the ingredients to make the cake into a bowl and mix together until it makes a thick, smooth batter.

 Divide the mixture equally between the tins and smooth the top. Pop in the oven for 20 minutes, until golden and the sponge springs back up when pressed. Remove from the tins and leave to cool completely on a cooling rack.

 Beat the butter in a bowl and gradually add the icing sugar. Once all the icing sugar has been added, add a tsp vanilla extract and 30g desiccated coconut and mix through until fully combined. Spread a layer of buttercream on top of one of the sponges, and spread a layer of jam on the bottom of your top sponge. Sandwich the two sponges togther and dust with a little icing sugar before serving.

 #TaDah