1 cup sugar
1 ½ cups flour
1 teaspoon cream of tartar
½ bicarbonate of soda
⅓ cup milk
⅓ cup buttermilk
Cream butter and sugar until light. Add eggs one at a time, beat. Add rising agents beat again. Lastly add the flour and milk. Mix until well combined.
Bake as for cupcake on 180 °c for 10 - 15 minute. Remove from cases cool completely
Whip 2 x 250 ml fresh cream with 1 tablespoon icing sugar until double in volume.
When cakes are cooled, cover with fresh cream, pipe more cream on the top (I made a few with Raspberry jam, grandilla sauce and some milky bar ganache). Add spoonful of jam / sauce in the center decorate sides with fresh grated coconut.