Recipe by: Ayesha Suliman
Prep time: 20 minutes
2x Vanilla Sponge Cakes (Store bought is totally fine)
2x Clover Classic Custard
500g Desiccated Coconut
250ml Fresh Cream, Whipped to stiff peak
Edible flowers, optional, to decorate
Pour 1 box of Clover Classic Custard into a large mixing bowl & add enough hot water to make a thin dipping liquid.
Pour the coconut over a flat baking tray.
Lightly dip each sponge cake into the custard mixture then roll in the coconut, ensuring each cake is properly covered. Set aside in the fridge.
Whip the cream to stiff peak then fold about ½ cup of Clover Classic Custard into the cream.
Layer 1 sponge cake onto your serving dish, top some of the custard cream and berries, Layer the second cake and finish with more cream and berries and edible flowers.