Ingredients
| 350 g | unsalted butter, softened |
| 350 g | caster sugar |
| 6 | large eggs |
| 2 tsp | vanilla extract |
| 400 g | self-raising flour |
| 2 tsp | baking powder |
| 170 g | desiccated coconut |
| pinch of salt |
| 8 tbsp | raspberry jam |
| For the topping: |
| 200 g | icing sugar |
| 2 tbsp | boiling water |
| 75 g | desiccated coconut |
Essential kit
You will need a 20 x 30-cm tray bake tin and an electric mixer.
Instructions
1 Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30-cm tray bake tin with non-stick baking paper.
2 Cream together the butter and sugar in an electric mixer. Add the eggs and vanilla extract and beat or whisk well until pale and fluffy.
3 Gently mix in all the dry ingredients. Spoon half of the mixture into the prepared tin and spread out with a palette knife.
4 Dollop the jam on top and spread to evenly cover the mixture. Spoon the remaining mixture on top and spread carefully with a palette knife to cover the jam and create a smooth top.
5 Bake in the preheated oven for about 35–40 minutes or until golden and springy to the touch. Remove the cake from the oven and leave in the tin to cool.
6 Make the topping. Mix together the icing sugar and water, adding the water a little at a time, until you have a smooth, spreadable icing. Roughly spread the icing over the top of the cooled cake then use a
spoon to spread the desiccated coconut on top.
7 Leave to set then cut into squares to serve.
TIP: This is a great cake to take on holiday or on picnics. It keeps well in an airtight tin or storage container.
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