Ingredients

The following ingredients have 9 Servings
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Instruction

  • <p>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.</p> <p>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.</p> <p>3 Gently mix in all the dry ingredients. Spoon half of the mixture into the prepared tin and spread out with a palette knife.</p> <p>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.</p> <p>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.</p> <p>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<br /> spoon to spread the desiccated coconut on top.</p> <p>7 Leave to set then cut into squares to serve.</p> <p>TIP: This is a great cake to take on holiday or on picnics. It keeps well in an airtight tin or storage container.</p>