Coconut-flavoured rum buttercream sandwiches three lovely layers of coconut cake together in this cocktail-inspired party cake.
Equipment and preparation: you will need 1 x 20cm/8in square or 1 x 23cm/9in round cake tin.
Preheat the oven to 150C/300F/Gas 2.
For the Madeira cake, grease and line a 20cm/8in square or 23cm/9in round cake tin with margarine and greaseproof paper.
Place the all the cake ingredients into large bowl. Using an electric hand-mixer, bring all the ingredients together on the slowest setting.
Once the ingredients are combined, increase the speed and mix for one minute.
Spoon the mixture into the prepared tin and smooth the top to make it level.
Bake in the middle of the oven for one hour 45 minutes to two hours. The cake should be springy to touch and golden-brown in colour.
Leave to cool in the tin for five minutes, remove and transfer to a wire rack.
For the buttercream, beat the butter in a bowl until soft. Gradually add the icing sugar and mix until incorporated. Stir in the coconut-flavoured rum.
Slice the cooled cake horizontally to create three layers. Sandwich these together with the buttercream. Serve in slices.
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