Our version of this crowd-pleasing Aussie dessert – with sponge cake and desiccated coconut – is ready in just 15 minutes.
Serves1616
Prep time15 mins15 minutes
Ingredients
615g btl Coles Chocolate Topping
1 cup (80g) desiccated coconut
1 cup (80g) shredded coconut
2 x 450g pkts Coles Double Sponge Unfilled Cake
1/3 cup (110g) raspberry jam
200g vanilla buttercream
Raspberries, to serve
Flaked coconut, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Pour chocolate topping into a rimmed baking tray. Combine the desiccated coconut and shredded coconut on a separate tray. Working in batches, dip 3 cakes from the 2 cake packets in the topping, turning to coat all sides (reserve the remaining cake for another use). Dip in the coconut mixture and turn to coat.
Step 2
Place 1 cake on a serving plate. Spread the top with half the jam. Place buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe half the buttercream over the jam. Top with another layer of cake and the remaining jam and remaining buttercream. Top with a final layer of cake. Sprinkle with raspberries and flaked coconut to serve.
Our version of this crowd-pleasing Aussie dessert – with sponge cake and desiccated coconut – is ready in just 15 minutes.
Method
Step 1
Pour chocolate topping into a rimmed baking tray. Combine the desiccated coconut and shredded coconut on a separate tray. Working in batches, dip 3 cakes from the 2 cake packets in the topping, turning to coat all sides (reserve the remaining cake for another use). Dip in the coconut mixture and turn to coat.
Step 2
Place 1 cake on a serving plate. Spread the top with half the jam. Place buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe half the buttercream over the jam. Top with another layer of cake and the remaining jam and remaining buttercream. Top with a final layer of cake. Sprinkle with raspberries and flaked coconut to serve.
