Coconut Jam Cake
Ingredients
125g butter, softened
220g caster sugar
1/2 tsp vanilla extract
3 large eggs, room temperature
260g cake flour
3.5 tsp baking powder
125ml milk
200g strawberry jam, for topping
30g desiccated coconut, for topping
500ml custard, to serve
Method
Preheat oven to 180C. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.
Sift flour and baking powder together and set aside.
Beat butter, sugar, and vanilla with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for 5 minutes then lift the cake out onto a wire rack and cool completely.
Once cooled, top with strawberry jam and desiccated coconut, slice and enjoy with warm custard.
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