A few slices of fresh pineapple contain your entire daily intake of immunity-boosting vitamin C, so treat yourself to this delicious layered cake.
- Preheat oven to 180°C/160°C fan forced. Grease and line the base of two 20cm (base measurement) cake pans. Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition. Fold in flour and coconut milk in alternating batches until combined. Divide between pans. Smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool in pans.
- Meanwhile, for the curd, whisk juice, cornflour, sugar, yolks and butter in a saucepan over medium-low heat until sugar is dissolved. Cook, stirring, for 8-10 minutes or until mixture thickens. Transfer to a bowl. Set aside to cool. Place in the fridge until set.
- For buttercream icing, use electric beaters to beat butter until very pale. Gradually add icing sugar. Beat until creamy. Beat in milk.
- Use a large serrated knife to cut each cooled cake in half horizontally. Place 1 piece of cake, cut-side up, on a platter. Reserve 60ml (1/4 cup) of the curd. Fold remaining curd through whipped cream. Spread cake with one-third of the curd mixture. Top with another piece of cake, then half the remaining curd mixture. Repeat with another piece of cake and the remaining curd mixture. Top with the remaining cake. Spread buttercream icing over top of cake. Drizzle with the reserved curd. Sprinkle with baby herbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set