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Recipe

Coconut jam sponge

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 12
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Ingredients

Coconut jam sponge
  • 250 gram softened unsalted butter
  • 1 cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup self-raising flour
  • 1/2 cup milk
  • 1 cup strawberry jam
  • 1 lemon, juiced
  • 3/4 cup desiccated coconut

Method

Coconut jam sponge
  • 1
    Preheat oven to moderate 180°C. Lightly grease and line a 20cm x 30cm cake pan with baking paper.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  • 3
    Fold flour into mixture alternately with milk. Pour into pan. Bake 25-30 minutes, until cooked when tested.
  • 4
    Meanwhile, in a small saucepan, combine jam and juice. Heat on low, stirring, until runny.
  • 5
    Cool cake in pan, 10 minutes. Transfer to a wire rack, with tray underneath. Pour over jam mixture, spreading over top and sides. Sprinkle with coconut. Cut into slices to serve.

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