Method:
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Preheat the oven to 180°C. Grease and flour the sides and line the base of 2 loose-bottomed cake tins.
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Sift the flour, bicarbonate of soda and sugar into a mixing bowl and mix together. Whisk together the sunflower oil, m*lk, syrup and vanilla in a jug and pour the mixture in with the dry ingredients. Whisk using a hand-blender for 2 mins until thick and creamy.
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Spoon the mixture into both cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
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Whilst the cakes are cooling, whip up The Coconut Collab Double Cream until light and fluffy.
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Then spread the jam evenly over one half of the cake, followed by two-thirds of The Coconut Collab Double Cream. Top with the second cake, spread the remaining double cream on top.
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Decorate with berries and enjoy!
