Coconut and apricot Victoria sponge

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Grease 2 x 20cm sandwich tins with butter and line with greaseproof paper
3. Beat together the butter, sugar and vanilla extract until fluffy
4. Gradually add the egg, beating continuously
5. Sift and fold in the flour and baking powder, a third at a time, then fold in the milk
6. Divide the mixture between the tins and bake for 20-25 mins, until golden and a skewer inserted in the middle comes out clean
7. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely
8. Line a baking tray with greaseproof paper
9. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface
10. Pour the chocolate onto the tray and spread into a rectangle
11. Sprinkle over the hundreds and thousands, then leave in the fridge to set
12. Beat the double cream until just stiff, then stir in the coconut
13. Spread 100g of the jam over the sponge cake base, spoon on half the cream, then crumble over 1 meringue
14. Sandwich with the second sponge, then top with the rest of the cream
15. Gently heat the rest of the jam in a small pan with a splash of water, then drizzle on top
16. Break the chocolate into shards and arrange in the cream, then crush and sprinkle over the remaining meringues.