Coconut Sponge Cake with Mascarpone [Win R1000 SASKO Voucher]

With a little bit of planning, there’s no reason why Mother’s Day in lockdown can’t be a super fun and memorable day. Think about it: snuggling in bed, nowhere to rush to, quality time with the kids. What more can you ask for? If you answered ‘spa day’, all you need is some out-of-the-box thinking, stocking the pantry and dropping a few hints!

How about brunch at Mom’s Café?

Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn’t love freshly flipped flapjacks and a pot of tea?

Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It’s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that’s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!

If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you’re lucky, she just might save you a slice…Whatever you decide, SASKO has just the recipe to make you the Mother’s Day hero.

Show your mom care this Mother’s Day with these lockdown treats

• Coconut Sponge Cake with Mascarpone
• Brunch Flapjacks & Blueberry Flapjack Cake
• Smoked beef croque monsiuer

Win a R1000 SASKO Voucher for Mother’s Day on Facebook

Coconut Sponge Cake with Mascarpone

INGREDIENTS

• 200 g butter, softened

• 250 g castor sugar

• 4 eggs

• 250 g sour cream

• Juice of 1 lemon

• 2 cups of SASKO CAKE WHEAT FLOUR

• 2 tsp. baking powder

• 1/2 tsp. bicarbonate of soda

• 1 tsp. salt

• 1 cup desiccated coconut

Mixed berry marscapone:

• 500 g mascarpone

• 1 tsp. vanilla

• 250 g fresh mixed berries (sprinkle with sugar and chill)

Cream cheese icing:

• 50 g butter, softened

• 250 g cream cheese

• 150 g icing sugar

METHOD

• Preheat the oven to 180 degrees. Grease and line 2 x 18 cm springform baking tins.

• Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.

• In a separate bowl, sift together SASKO Cake Wheat Flour, baking powder, bicarbonate of soda and salt. Fold through the flour mixture and coconut, mix to combine.

• Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.

• Leave to cool completely.

• In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.

• Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.

• Using a palette knife, spread the cream cheese frosting all over the cake.