Hertzoggie cake
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- Hannah Lewry
- 16
- Medium
- 1 hour
- 40 minutes (or 2 hours if baked in batches)
“This sponge cake has all the flavours of a traditional coconut-and-jam Hertzoggie cookie, with buttercream icing to finish it off.” – Hannah Lewry
Ingredients
- 630 g self-raising flour
- 1 t baking powder
- 120 g desiccated coconut
- 600 g butter, at room temperature
- 600 g caster sugar
- 10 large free-range eggs
- 1 cup coconut milk, chilled
- smooth apricot jam, for layering
- For the coconut frosting:
- 300 g butter, softened
- 500 g icing sugar
- 8 T coconut cream, chilled
Cooking Instructions
1. Preheat the oven to 170°C. Grease and line 3 x 23 cm springform cake tins (or use one tin but bake the cakes in 3 batches).
2. Place the dry ingredients in a bowl and whisk to combine. In a stand mixer, beat the butter and caster sugar until pale and fluffy using the whisk attachment. Add one egg at a time and incorporate fully before adding the next. Add the coconut milk and whisk to combine.
3. Fold in the dry ingredients using a spatula until well incorporated. Divide the batter into 3 even portions; you can use a scale to do this accurately so that you have evenly sized layers. Bake for 40 minutes per layer, or until a skewer comes out clean. Remove from the oven and cool in the tin(s) for 5 minutes before carefully turning out onto a wire rack to cool.
4. To make the coconut frosting, beat the butter, then add the sugar in batches with the coconut cream. Beat until creamy and soft.
5. To assemble the cake, layer with jam and top with the frosting.
Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay
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