Ingredients
For the Cake
325g Unsalted Butter – Room Temperature
325g Caster Sugar
325g Self Raising Flour
5 Large Eggs
100ml Milk (I used Semi-Skimmed)
2 teaspoons Coconut Extract or Vanilla Extract
For the Topping
200g Jam (I used seedless raspberry)
25g Desiccated Coconut
Method
For the Cake
Preheat your oven to 160°C (320°F) standard / 140°C (280°F) fan. Line a 9″x13″ tin with parchment paper.
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