By Frances
This was one of Tui's 2nd birthday cakes from Julie Le Clerc's Favourite Cakes (Penguin, 2011).
4 eggs
pinch salt
1 c caster sugar
1 tsp vanilla extract
1 c plain flour
2 Tbs cocoa powder
1 c cream lightly whipped
1/2 berry jam, to fill
Chocolate coconut coating:
150g dark chocolate
100g vegetable shortening or coconut oil
1 1/2 c coconut thread

Preheat oven to 190C. Line 2 x 20cm sponge tins. Lightly butter the sides and dust with flour.
Whisk eggs, salt, sugar and vanilla in large bowl with elextric mixer until very thick.
Sift flour and cocoa together onto a sheet of baking paper. Add dry ingredients to the egg mixture and fold gently with large metal spoon.
Divide mixture between prepared tins and bake for about 20 mins or until the surface of each sponge springs back when pressed. Allow to cool completely before removing from tin.
For the coating melt chocolate and shortening together. Roll the sides and dip the top of each cake into the liquid chocolate then roll in coconut straight away. Leave to set on wire rack.
When ready to server, spread uncoated surface of one cake with whipped cream. Place blobs of jam here and there over the cream. Or alternatively spread the cake with jam then cream. Place second cake on top.