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Jam and Coconut...

Jam and Coconut Cake

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Prep: 20 min

Cook: 45 min

A classic British sponge cake finished with jam and coconut. Simple to make, tastes amazing and looks great. Perfect with a cuppa for afternoon tea or even better with a bowl of custard for pudding.

Ingredients

175 g

butter, softened

225 g

sugar

eggs

1 tsp

vanilla extract

80 g

Greek yoghurt

240 g

plain flour, (all-purpose flour)

3 tsp

baking powder

40 g

milk

120 g

jam

2 tbsp

hot water

2 tbsp

desiccated coconut

Method

1. Line a 24cm (9.5 inch) cake tin with baking parchment and preheat your oven to 180°C/350°F (160°C fan/320°F).
2. Add softened butter and sugar to a large mixing bowl. Whisk for 2-3 minutes or until the butter from yellow in colour to cream and is light and fluffy.
3. Add the eggs and continue to whisk for another 2-3 minutes or until the eggs are well incorporated and the mixture has thickened.
4. Next add vanilla extract and yoghurt, now use a spatula and mix well.
5. Now add flour and and baking powder and fold gently.
6. Add milk and continue to fold until everything is well combined.
7. Pour the cake batter into you lined cake tin and bake for 35-45 minutes or until a inserted tooth pick comes out clean.
8. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
9. Add the jam and water to a small bowl and mix well. Pour over the cooled cake, then sprinkle with desiccated coconut.
10. Cut into squares and serve.