Compleks

Method

Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time with vanilla extract. Fold in flour, baking powder and salt until just combined. Divide mixture between two greased and lined 20cm round tins and bake at 180°C for 25-30 minutes until golden and springy. Cool completely, then sandwich the two sponges together with apricot jam. Mix desiccated coconut with icing sugar and water to form a thick paste, then spread or coat the assembled cake generously. Melt dark chocolate and drizzle over the coconut coating in a decorative pattern. Allow to set before slicing into portions.