#cookies #shorts #food
INGREDIENTS
●200g unsalted butter
●200g caster sugar
●200g self-raising flour
●4 medium eggs
●75 g desiccated coconut
●200g raspberry jam
●25g desiccated coconut
METHOD
Preheat the oven to 180ºC/160ºC, line your loaf tin with parchment paper
Beat together the unsalted butter or baking spread and the caster sugar until light and fluffy.
Add in self-raising flour and eggs and desiccated coconut and beat again until smooth and combined.
Pour the mix into the tin and bake the cake in the oven for 50-55+ minutes
Test the cake with a skewer. If it comes out clean, then it's ready
Loaf cakes can sometimes take slightly longer to bake in some ovens
Leave the cake to cool
Once the cake has cooled fully, spread the jam on the top of the cake.
Sprinkle desiccated coconut and enjoy!
You can use any flavor jam you like!
This cake lasts 4 to 5 days at room temp!