Prep time
Cook time
Total time
You will need 2 x 8" (20cm) sandwich tins, greased and base lined.
Serves: 12-14
  • For the cake.
  • 175g Unsalted Butter
  • 175g Caster Sugar
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • 125g Desiccated Coconut
  • 1 tsp Vanilla Essence
  • 3 Tablespoons Milk
  • 3 Eggs
  • For the Filling and Coating
  • 260g White Chocolate Buttons (or broken in pieces)
  • 110g Unsalted Butter
  • 225g Icing Sugar, sieved
  • 3 Tablespoons Milk
  • 120gm Coconut Flakes
  1. Preheat the oven to 180c (350f)
  2. Put the butter and sugar in a large bowl or mixer and beat until soft and fluffy.
  3. And the rest of the cake ingredients and beat until combined and creamy.
  4. Divide evenly between the two prepared tins and cook for 25 mins.
  5. When cooked, transfer to a wire rack. Leave for a few minutes then turn out and leave to cool.
  6. To make the white chocolate icing put the butter and chocolate in bowl over a pan of warm water. Do not let in boil or touch the bowl as white chocolate has a high fat content and will separate if it gets too hot.
  7. Stir frequently until melted then pour into another bowl containing the icing sugar.
  8. Add the milk and stir until smooth and glossy.
  9. Fill the two sponges and coat the outside with the icing.
  10. Press on the coconut flakes to decorate.
  11. If you want to make the pineapple flowers they are in a separate recipe.
Recipe by The Eating Tree at