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Start by steeping the dessicated coconut in the warmed coconut milk for 30 mins.
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Grease and flour two 20cm/8 inch round cake tins.
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Cream butter and sugar until light, pale and fluffy then add in eggs one at a time, with some flour if needed.
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Mix the baking powder into the flour then gently beat in until almost incorporated than add in the cooled coconut mixture and fold in.
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Take out a third of the batter and fold in the chocolate gently.
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Now plop dollops of the plain batter and the chocolate batter into your cake pans (a big spoonful is my measure!) next to each other so they alternate.
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Marble by briefly (now restrain yourself!) mixing the batters together with a small spatula or flat bladed knife - less is very much more here!
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Bake for 20-25 mins in a 180˚C oven then when firm on top and a cake tester comes out clean, cool on a rack until you can turn them out to cool completely.
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To sandwich either pipe simple star shapes or spread half the buttercream with a palette knife on the first cake then dot with fresh raspberries as you please.
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Pop second cake on top, pipe/spread on the rest of the buttercream and use a little grated chocolate and desiccated coconut on top if wished to decorate.
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Pop the whites, sugar and salt in a heatproof bowl over gently simmering water and whisk until the sugar has fully dissolved - may take several minutes.
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Transfer to he bowl of a stand mixer and whisk until medium-stiff peaks appear and the meringue is glossy and thick.
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Next, turn your mixer down to low and dollop in teaspoons of butter at a time, whisking each in before adding the next.
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Now here's the thing - hold your nerve! Turn your mixer back up to a higher speed and continue to whisk until the mix turns from a soupy mess to the most luxuriously creamy buttercream you've ever made - you may have to walk away for 10 mins of high speed whisking.
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Add in your vanilla seeds just as it approaches the desired consistency.