Jam & Coconut Cake
This Coconut and Jam Sponge bake is a taste of childhood. One all the family will enjoy
For the Sponge Cake
300g caster sugar
300g self raising flour
5 large eggs
8 tbsp milk
1tsp coconut essence or vanilla essence
For the Cake Topping
25g desiccated coconut
good quality raspberry jam
Preheat the oven to 160°C.
Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper.
Cream the butter and sugar on medium speed together until smooth.
Making sure to add the sugar 2 tbsp at a time.
Adding the eggs one by one.
Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.
When all the flour is added, add the vanilla or coconut essence and mix well.
Add the milk 2 tablespoons at a time, mixing in between.
Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
Keep an eye on the cake until it turns golden brown.
You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake.
If it comes out clean then your sponge cake is done.
Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake.
Sprinkle the rest of the coconut across the top of the cake.