Coconut Jam Cake Recipe

Ingredients

• 20cm (8″) Square Baking Tin
• Large Mixing Bowl
• Electric Hand Whisk
• Spatula
• Cooling Rack
• Small Bowl
• Spoon
• 135 g (1/2 Cup + 1 tbsp) Unsalted Butter, room temperature
• 135 g (1/2 Cup + 1 tbsp) Caster Sugar
• 135 g (3/4 + 1/8 Cup) Self Raising Flour
• 1 1/4 tsp Baking Powder
• 3 x Eggs, room temperature
• 1 tsp Vanilla
• 200 g (1/2 Cup + 1 tbsp) Raspberry Jam
• 50 g (1/2 Cup) Desiccated Coconut

Instructions

1. 1

   Lightly grease and line the base and sides...: Lightly grease and line the base and sides of your tin, and preheat the oven to 170°C/Fan 160°C/338F.

2. 2

   Add all the ingredients (except for the jam...: Add all the ingredients (except for the jam and coconut) into a large mixing bowl. Beat on a low speed with an electric hand whisk, until smooth. Do NOT over mix.

3. 3

   Smooth the batter into your lined tin.

4. 4

   Bake in the preheated oven for 20-25 mins,...: Bake in the preheated oven for 20-25 mins, until a skewer inserted into the middle comes out clean. When cool enough to handle, remove from the tin and transfer to a wire rack to cool completely.

5. 5

   Loosen the jam by beating it with a...: Loosen the jam by beating it with a spoon in a small bowl.

6. 6

   Then spread the jam over the top of...: Then spread the jam over the top of the cake.

7. 7

   Sprinkle over the desiccated coconut. Slice and enjoy!