Cakes Recipes - Iced Paradise Cake

Ingredients

• 3 eggs

• 75g caster sugar

• 65g plain flour

• 15g cornflour

• 90ml dark rum

• 250g plain chocolate chips

• 30ml golden syrup

• 30ml water

• 400ml double cream

• 115g desiccated coconut, toasted

• 25g unsalted butter

• 30ml single cream

• 50g white chocolate chips, melted

• coconut curls, to decorate

• cocoa powder, for dusting

---

Method:

1. Preheat the oven to 200'C/ 400'F /Gas 6. Grease and flour two baking sheets. Line a 23 x 13cm/9 x 5in tin with clear film.

2. Whisk the eggs and sugar in a heatproof bowl until blended. Place over a pan of simmering water and whisk until pale and thick. Whisk off the heat until cool. Sift over the flour and cornflour and fold in. Pipe 30 8cm/3in sponge fingers on to the baking sheets. Bake for 8-10 minutes. Cool slightly on the sheets, then on a wire rack.

3. Line the base and sides of the loaf tin with sponge fingers. Brush with rum. Melt 75g/3oz/'h cup chocolate chips, syrup, water and 30ml/2 tbsp rum in a bowl over simmering water.

4. Whip the double cream until it holds its shape, stir in the chocolate mixture and toasted coconut. Pour into the tin and top with the remaining sponge fingers. Brush over the remaining rum. Cover with clear film and freeze until firm.

5. Melt the remaining chocolate, butter and cream as before, then cool slightly. Turn the cake out on to a wire rack. Pour over the icing to coat. Chill

6. Drizzle the white chocolate in zigzags over the cake. Chill. Sprinkle with coconut curls and dust with cocoa powder.