Jam and coconut sponge
Bake this nostalgic sponge, flavoured with raspberry jam, desiccated coconut and vanilla, then serve with warm custard for a comforting snack or after-dinner treat
- Serves: 9 persons
- 250g raspberry or strawberry jam
- 175g unsalted butter, softened
- 175g golden caster sugar
- 175g self-raising flour
- 50g desiccated coconut, plus extra to serve
- 2tsp vanilla bean paste
- 4tbsp coconut cream
- custard, warmed, to serve
Step 1Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square cake tin or similar-sized baking dish, then spoon in the jam and smooth it over the base.
Step 2Beat together the butter and sugar in a large bowl until pale and fluffy, then add the eggs one at a time, beating between each egg. Fold in the flour, coconut, vanilla and coconut cream. Spoon the mixture over the jam in the tin, and level the top. Bake for 40-45 minutes or until a skewer poked into the centre of the sponge comes out clean.
Step 3Either serve the sponge scooped from the dish still warm, with custard, or leave to cool in the tin, flip and remove the paper. Sprinkle with more desiccated coconut and serve in squares on its own or with custard.