Napoleon Cake

• 5-3/4 lb. self-rising flour
• 1-3/4 lb. butter, room temperature
• 14 oz. white sugar
• 1 egg yolk
• 1 tbsp. water
• Raspberry jam
• 1-1/3 lb. butter (room temperature)
• 1-1/3 lb. white sugar
• 2-1/4 lb. self-rising flour
• 2 tbsp. milk
• 1/2 tsp. vanilla
• 2 eggs
• Strawberry frosting
• Shredded coconut

1. Cream butter and sugar.
2. Blend egg yolk with water; mix with butter and sugar mixture.
3. Blend in flour.
4. Roll out very thin.
5. Line a grease lamington tin with half of the pastry.
6. Prick well and spread with a good layer of raspberry jam.
7. Cake: Cream butter and sugar.
8. Beat in eggs.
9. Fold in flour, then milk and vanilla.
10. Pour this mixture into the pasty case, making a slight hollow in the center.
11. Roll out the remaining half of the pastry; spread with raspberry jam.
12. Place on top of cake with jam side face down.
13. Bake in moderate oven 180 degrees C/350 degrees F for 35-40 minutes, or until pastry is browned and sponge cake is done.
14. Turn onto a wire rack to cool.
15. When cold frost with strawberry flavoured pink frosting, then sprinkle with shredded coconut.

flour, butter, white sugar, egg yolk, water, raspberry jam, butter, white sugar, flour, milk, vanilla, eggs, strawberry frosting, coconut

Taken from www.foodgeeks.com/recipes/18270 (may not work)