Ingredients
Cake
- 325 g unsalted butter
- 325 g caster sugar
- 325 g self raising flour
- 6 medium eggs
- 125 g desiccated coconut
Decoration
- 300-400 g jam
- 25 g desiccated coconut
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.
- Beat together the butter and sugar until light and fluffy.
- Add in the eggs, self raising flour, and desiccated coconut and beat again until combined well.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
- Once baked, let the cake cool fully in the tin.
For the Decoration
- Spread the jam over the top of the cake
- Sprinkle on the desiccated coconut evenly
Notes
- I recommend using a 9×13″ traybake tin for this recipe.
- This cake will last for 3-4 days once made.
- For a 9″ square tin – I would recommend a 4 egg/200g sugar/butter/flour and 75g desiccated coconut mixture. Baked for 35 minutes!
Leave a Reply