225gunsalted butter, softened (1 cup / 2 sticks / 8oz)
250ggranulated sugar(1 ¼ cups / 8.8oz)
4large eggs
¼cupmilk
2teaspoonsvanilla extract
TOPPING:
½cupraspberry jam(or ⅔ cup for a larger pan, notes)
⅓cupdesiccated coconut(25g / ~1oz)
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or handheld mixer
9 inch square baking pan or 9x13 inch pan
Instructions
FOR THE SPONGE:Preheat your oven to 180C (160C fan forced) / 350F and line a 9x9 square baking pan with baking paper. Or use a 9x13 baking pan (see notes).
Combine the flour, baking powder and coconut in a medium bowl and whisk well to disperse and aerate. Set aside.
In a large bowl, using an electric hand mixer (or the bowl of a stand mixer with paddle attachment) beat together the butter and sugar until pale and creamy. Scrape the sides and bottom of bowl a couple of times during.
Add the eggs, one at at time, beating on low each time until just combined. Scrape around the bowl as necessary. It may look split at this point but don't worry - the flour will bring it together smoothly.
Add the milk and vanilla and gently mix through.
Swap to a spatula and gently mix through ⅓ of the flour mixture at a time until it is all just combined. Careful not to overmix.
Tip into the tin and gently spread out into a thin layer, then bake for 25-28 minutes or until a toothpick inserted comes out with a crumb or two attached.
If the top is very domed, just use another baking pan or small plate or glass to gently press down while still warm to level it a little. Let it cool before topping.
Remove it from the baking pan, using the sides of the baking paper to lift it out. Place a wire rack to cool completely before topping.
FOR THE TOPPING: Once cool, spread over the jam, then sprinkle over the coconut.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests
Flour: You can swap the plain flour for self raising flour and leave out the baking powder.
Baking pan size: I use a 9 inch square baking pan. This results in a higher ratio of cake to jam topping and ends up being nearly 2 inches deep. You can use a 9x13 baking pan and it will be about 1 inch thick. You’ll need a little more jam to cover it and it will be a lower ratio of cake to jam this way.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.