What you’ll need
150g butter, softened
100g coconut oil
3 eggs
1 cup Sunshine Sugar Caster Sugar
½ cup brown sugar
½ cup milk
1 cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
2 teaspoon baking powder
2 teaspoon icing sugar
pinch salt
For the icing
80g butter, softened
250g icing sugar
1 tablespoon milk
dash vanilla essence
To serve
to serve mixed berries
to serve mini meringues
to serve mint leaves
Preheat the oven to 180oC and grease and line two 15x7.5cm round cake tins.
In a large mixing bowl, cream together the butter, coconut oil, eggs and sugars until light and smooth with a handheld whisk.
Add the milk and whisk until incorporated.
Sift in the flours, and add the vanilla essence and salt and whisk until the mixture is smooth and no lumps remain.
Pour half the batter in each pan and spread it evenly with a spatula.
Bake for approximately 25 minutes or until golden and an inserted skewer comes out clean.
Allow the cake to cool for 10 minutes in the pan, then turn the cake out onto a wire rack to cool completely.
To make the icing, combine softened butter, icing sugar, milk and vanilla and beat until smooth.
When the cakes are completely cool, spread half of the icing over one of the cakes. Place the other cake on top and spread remaining icing on the top.
Top with mini meringues, mixed berries and mint leaves.
