How to make
Beat the two eggs with the butter until you get a smooth cream. Add the sugar, vanilla and flour sifted with baking powder and baking soda in portions. Once homogenised, use it to put 2 separate layers in a rectangular pan, covered with baking paper. Bake each one for about 20 minutes in a preheated 360°F (180 °C) oven.
Then cool them, remove the paper and leave on a cooking grid while preparing the coconut mixture. To make it, mix together the egg with the sugar, vanilla and coconut. If it becomes too thick, do not add the whole coconut.
The mixture should be like a lumpy porridge. In a lightly greased pan, place one layer, smear it with plenty of your favorite marmalade, place the other layer on top, some marmalade once more and spray the coconut mixture on the very top.
Place the cake to bake for 10 minutes on high heat. Remove it, and if necessary, crop the sides to make it look nicer. Arrange dried fruits and nuts on the cake. You can serve the cake with marmalade and topped with whipped cream after it’s completely cool.
