This makes a light and tasty coconut and jam sponge which serves well as a cake at tea time, or warmed with custard as a pudding. Even better it’s cheap to make and great for beginner bakers. It reminds me of school dinner puddings – in a good way!
- 4oz softened margarine (or butter)
- 4oz sugar
- 4oz self-raising flour
- 2 eggs
- 1 teaspoon vanilla extract
- 130 g desiccated coconut
- 2 tablespoons raspberry jam/ preserve
Cream the margarine and sugar into a large mixing bowl, then beat the eggs and add them in. Add the vanilla and give it all a good stir.
Once they’ve started to combine, add in the flour and around 80 – 90g of the coconut.
Preheat the oven to 180 c.
While the oven is heating get a square or rectangular baking in and lightly grease with some marg or butter. I recommend also lining it with some baking paper as it will make it easier to lift out.
Once the oven is warm enough, pour the cake batter into the tin and bake for around 15 minutes. It should be golden and slightly springy to touch.
Remove from oven and turn out onto a wire cooling rack. If you’ve lined the tin with backing parchment you will probably be able to lift it straight out.
Once the sponge has cooled, smear the top with the jam and sprinkle the remaining coconut on top. Cut into portions of your desired size – I get around 12, but sometimes cut these into “fingers” into smaller squares for little ones or bite sized treats!
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