Ingredients

The following ingredients have 4 Servings
  • 350 g ( 2¾ cups) plain flour ((all purpose flour or cake flour))
  • 330 g (1 ⅔ cups) sugar (caster or granulated)
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 200 g (7/8 cup) Stork ( or softened butter)
  • 4 medium eggs
  • 120 ml (½ cup) milk (room temperature)
  • 1 tsp vanilla extract (or coconut extract)
  • 1 lemon (zest only)
  • 250 g (1 cup) smooth jam of your choice (such as raspberry or strawberry)
  • 100 g (1 cup) desiccated coconut ((or use sprinkles))

Instruction

  • Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
  • Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  • Add the Stork or softened butter, eggs, milk, vanilla and lemon zest.
  • Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
  • Pour the batter into the prepared cake pan and level using a spatula.
  • Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
  • Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
  • Put half the jam in a saucepan and stir over low heat to soften. You can add a little water or lemon juice if it needs loosening.
  • Poke small holes over the cake using a chopstick. Liberally brush the cake with the warm jam.
  • Stir the remaining jam to soften and spread over the cake.
  • Sprinkle with the coconut, slice the cake into squares using a serrated knife and make sure to share!