INGREDIENTS
• 240 g Clover Mooi River butter
• 375 ml sugar
• 1 teaspoon (5 ml) vanilla essence
• 6 eggs, separated
• 1 cup (250 ml) Clover Amazi
• 1 teaspoon (5 ml) bicarbonate of soda
• 2 cups (500 ml) cake flour
• 1 teaspoon (5 ml) baking powder
• pinch of salt
Topping
• 100 g Clover Mooi River butter
• 200 g (250 ml) sugar
• ½ cup (125 ml) Clover cream
• 80 g (250 ml) desiccated coconut
• 1 teaspoon (5 ml) vanilla essence
Method
1. Beat the butter and sugar together until light and creamy. Add the vanilla essence and mix. Add the egg yolks one by one and beat well after each addition.
2. Add the bicarbonate of soda to the Amazi. Sift the flour, baking powder and salt together and add alternately with the Amazi mixture to the butter mixture.
3. Mix well. Beat the egg whites until stiff and fold in lightly. Spoon into greased, lined round cake pans and bake in a preheated oven 180 °C for 45 minutes until the test prod comes out clean.
4. Meanwhile, prepare the topping by placing the butter and sugar in a saucepan.
5. Stir over a low heat until the sugar has dissolved. Add the rest of the ingredients, mix and remove from heat.
6. Pour over cakes as soon as they’re done and place under the oven grill until golden in colour. Take care not to burn the cakes.
7. Remove from the oven, allow to cool down and then turn out of the cake tins. Decorate with melted chocolate.
