Step 1

1. For the Sponge: Mix the Self raising flour, cardamom powder and desiccated coconut together. With a hand held mixer or stand mixer cream the butter and sugar until light and fluffy. Add the eggs one at a time. Finally fold in the flour mixture and mix until combined.  

 Tip: add a few spoons of the flour when you add the eggs, so the mixture doesn’t split 

Step 2

Grease 2, 7-inch round baking tins. Equally divide the batter into the two tins. Return one tin into the fridge 

Step 3

Assemble the NINJA FOODI with the pot and Cook & Crisp Basket.  

Step 4

Select BAKE/ROAST and set to 180c. Set time to 25 minutes and place the baking tin in the basket. Select START/PAUSE to begin. Bake until golden brown and a skewer inserted into the centre comes out clean. Remove from the FOODI. And repeat the same process for the next layer 

Step 5

In a microwavable bowl mix the coconut milk and icing sugar. Bring to a boil in the microwave (2 mins) 

Step 6

Poke holes all over the sponge with a skewer, almost down to the bottom, then take the coconut mixture and pour all over the cooling sponge. And let it cool for about 2 hours.

Step 7

For the cream: In a standing mixer or hand held mixer cream the butter, icing sugar and coconut essence until light and fluffy 

Step 8

Separately whisk the double cream to soft peaks and fold into the creamed butter until fully combined 

Step 9

Place the first layer of the cooled cake on a plate and spread half the cream filling and half the summer berries. Sandwich with the next layer and spread the rest of the cream filling and place the berries on top. Enjoy with a nice hot cuppa!