Gateaux Mariage

Method

Cream butter and caster sugar together 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 batter between two greased and lined 20cm round cake tins and bake at 180C for 25-30 minutes until a skewer comes out clean. Cool completely on wire racks. To make the filling, whisk together condensed milk, whole milk and glycerine until thick, then fold in desiccated coconut. Sandwich the two cake layers with the coconut filling. Sift icing sugar over the top and sides of the cake, creating the characteristic white frosting finish. Allow to set for at least 2 hours before serving.