Coconut Jam Sponge Cake

9 ingredients
3 steps

Ingredients

  • 18 tbsp unsalted butter, softened
  • 1 cup sugar
  • 4 None large eggs
  • 1 tsp vanilla extract
  • 2/3 cup self-rising flour, sifted
  • 1/2 cup milk
  • 1 cup strawberry jam
  • 1 None lemon, juiced
  • 3 oz desiccated coconut

Directions

  1. 1
    Preheat oven to 375°F. Lightly grease and line an 8 x 12 inch cake pan with parchment paper. For the batter, beat butter and sugar together with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Fold in flour alternately with milk. Pour into pan. Bake 25-30 mins, until cooked when tested. Cool cake in pan 10 mins.
  2. 2
    Meanwhile, for the topping, combine jam and lemon juice in a small saucepan. Heat on low, stirring, until runny.
  3. 3
    Transfer cake to a wire rack with a plate underneath. Pour topping onto cake, spreading on top and sides. Sprinkle with coconut. Cut into slices to serve.

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