Name: Iced Vovo-inspired slab cake recipe
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12
Ingredients: 400g butter, softened; 285g (1⅓ cups) caster sugar; 20.00 ml vanilla extract; 5 eggs; 550g (3⅔ cups) self-raising flour; 330ml (1⅓ cups) milk; 500ml (2 cups) thickened cream; 40.00 ml icing sugar mixture; Pink food colouring, to tint; 155g (1/2 cup) raspberry jam; 20g (1/3 cup) moist coconut flakes

This Iced Vovo-inspired tea cake is a delicious recipe for bake sales, school fetes and the office morning tea.

Ingredients

400g butter, softened
285g (1⅓ cups) caster sugar
1 tbsp vanilla extract
5 eggs
550g (3⅔ cups) self-raising flour
330ml (1⅓ cups) milk
500ml (2 cups) thickened cream
2 tbsp icing sugar mixture
Pink food colouring, to tint
155g (1/2 cup) raspberry jam
20g (1/3 cup) moist coconut flakes

Method

Step 1

Preheat oven to 180C/160C fan forced. Grease and line two 20cm x 30cm lamington pans.
Step 2

Use an electric mixer to beat butter, caster sugar and vanilla for 4 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition (the mixture may split at this stage). Add flour and milk and beat until just combined.
Step 3

Divide batter among prepared pans, spreading to level. Bake for 30-35 minutes or until a skewer inserted into the centres comes out clean. Stand in pans 5 minutes before transferring to wire racks to cool completely.
Step 4

Use an electric mixer to beat cream and icing sugar until firm peaks form. Tint cream mixture with pink colouring.
Step 5

Place one cake on a serving platter. Top with half of the cream mixture and dollop with half of the jam. Sprinkle with 2 tbsp coconut flakes. Top with remaining cake. Spread remaining jam down centre of cake to create a 6cm strip. Cover remaining cake with remaining cream mixture. Sprinkle cream mixture with remaining coconut flakes and serve.