Coconut and Jam Cake
100 g sugar
67 g unsalted butter, softened
67 mls vegetable oil
2 large eggs
150 g self raising flour
30 g desiccated coconut
For decorating:
A few tablespoons of jam, your favourite is best
More desiccated coconut to sprinkle on top
Preheat the oven to 180 C or 160 Fan oven.
Prepare a square cake tin, 7 or 8" each side, using parchment paper, cutting to size. Glue down the edges with a little margarine.
Combine oil, butter and sugar in a bowl and whisk together until light and creamy.
Add the eggs one at a time and whisk well between each egg added.
Add in the self raising flour and coconut, then fold in with a large metal spoon or knife.
Bake in the oven for about 20 (to 25) minutes until slightly golden brown. Test with a piece of dried spaghetti.
Leave to cool in the tin for about 10 minutes and then transfer to a cooling rack. Remove the parchment paper.
When the cake is completely cool, spread the jam on top and then sprinkle with coconut.
This is an old fashioned cake which reminds me of school dinners - it is delicious, cut into squares with a really hot, strong cup of tea!