This is such a delicious and time tested cake recipe that everyone will love. It was regularly served up at lunchtimes in schools up and down England. It made the not-so-great veggies like the soggy cabbage more bearable when we knew there was a delicious pudding to come at the end. Whether this recipe takes you down memory lane or you want to try baking something different, I’m sure you won’t be disappointed!
Ingredients
CAKE:
225g / 1 cup butter (room temperature)
150g / ¾ cup caster sugar (fine baker’s sugar in the US)
185g / 1½ cups self raising flour
85g / 1 cup desiccated coconut
3 large eggs (room temperature)
120ml / 8 tablespoons milk
1 teaspoon vanilla extract
TOPPING:
25g / ¼ cup desiccated coconut
2-3 tablespoons red jam (preferably seedless raspberry)
Directions
1. Preheat oven to 350°F (approx 180°C). Grease a 9x9 inch baking tray and line with parchment paper.
2. Using a hand blender, cream butter and sugar on a medium speed setting until smooth and light. One by one, mix in the eggs. Add in vanilla extract and the milk. Add in flour, a few tablespoons at a time until fully blended. Add coconut and mix, leaving a little aside for sprinkling on top.
3. Pour the sponge mixture into the baking tray and bake for 25-30 minutes. It will be a golden brown when done.
4. Allow the cake to cool in the tray for 10 minutes before transferring on to a cooling rack. Once the cake is cooled, make holes on the surface with a fork or a chopstick.
5. Spread jam evenly on the entire cake surface. Sprinkle the remaining coconut over the top of the jam. Cut into squares and serve with hot custard.
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