Victoria Sponge, with Coconut and Pineapple Icing.

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I had intended to make a Victoria Sponge cake with a pineapple filling.  But I had to change my plan, part way through.  Even after draining the crushed pineapple it was far to wet to contemplate putting in the middle of the cake.  It would also not mix well with a buttercream filling, making that too wet too.  So I abandoned that plan, but had already cooked the sponge layers.  So I opted instead for a buttercream filling and used some of the pineapple juice to create it icing on top, and then covered that with shredded coconut.  

I didn’t ice all over the cake, since I tend to find too much makes it all rather too sweet for my taste.

It is disappointing when a plan doesn’t come together.  But I am quite pleased with the eventual result.  I shall have to put more thought into how to use pineapple.  Meanwhile I now have a drained can of pineapple that will have to be used with my muesli each morning, until it has been used up.

Victoria Sponge with Coconut and Pineapple Icing
For the cake:
  • 3 large eggs, weighed in their shells
  • The same weight of soft lightly salted butter, caster sugar and self-raising flour
  • 1tsp baking powder
  • Generous pinch salt
  • 2tbsp milk
  • 5tbsp raspberry jam
  • Caster sugar, to top
For the buttercream:

  • 100g butter, softened
  • 200g icing sugar
  • 50ml double cream
For the Icing:
100g Icing Sugar
2 tbsp pineapple juice(add a little more if required to make the icing just fluid enough to spread)
Shredded coconut to sprinkle all over the top of the take.
  1. Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 2 x 21cm sandwich tins. 
  2. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy.
  3. Scrape down the sides, beat the eggs together, then add them to the mixture a little at a time. 
  4. Scrape the sides of the bowl down to make sure everything is mixed in properly.
  5. Fold in the flour, baking powder and salt, then add enough milk so that the mixture drops easily off a spoon, but does not run off. 
  6. Divide evenly between the tins, smooth the top and put in the oven for 25-30 minutes until golden and well risen: a skewer inserted into the centre should come out clean.
  7. Allow to cool in the tin for 10 minutes, then put, flat-side down, on a wire rack to cool completely. Meanwhile, make the buttercream by beating the butter until light and fluffy, then adding the sugar and cream and a pinch of salt. Beat together well, then set aside until the cake is cool.
  8. Place on cake layer on a plate and spread the buttercream over it(you can add a layer of jam if you wish, I didn’t as I already intended to put coconut on top).
  9. Place the other cake layer on top of the buttercream.
  10. Mix the 100g icing sugar with the pineapple juice, until it is a smooth paste, of a consistency that can be spread over the top of the cake, without running down the sides.
  11. Sprinkle and gently press shredded coconut all over the top of the icing.

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