Jam and Coconut Sponge Cake

Ingredients:

For the Sponge:

• 225g (1 ¾ cups) Plain Flour
• 2 tsp Baking Powder
• 65g (¾ cup) Desiccated Coconut
• 225g (1 cup) Unsalted Butter, softened
• 250g (1 ¼ cups) Granulated Sugar
• 4 Large Eggs
• ¼ cup Milk
• 2 tsp Vanilla Extract

For the Topping:

• ½ cup Raspberry Jam (or ⅔ cup for a larger pan)
• ⅓ cup Desiccated Coconut

Instructions:

1. Prep:
   1. Preheat your oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper.
2. Mix Dry Ingredients:
   1. In a medium bowl, combine flour, baking powder, and coconut.
   2. Whisk well and set aside.
3. Cream Butter and Sugar:
   1. In a large bowl, beat the butter and sugar until pale and creamy.
   2. Add eggs one at a time, mixing well after each addition.
   3. Stir in milk and vanilla.
4. Combine:
   1. Gently fold in the dry ingredients with a spatula until just combined.
   2. Avoid overmixing to keep the sponge light and fluffy.
5. Bake:
   1. Pour the batter into the prepared pan, spreading evenly.
   2. Bake for 25-28 minutes or until a toothpick comes out clean.
   3. Allow to cool before adding the topping.
6. Add Topping:
   1. Spread raspberry jam over the cooled sponge, then sprinkle with desiccated coconut.
7. Serve:
   1. Cut into squares and enjoy this delightful treat with your favorite cup of tea or coffee.

Tips:

Weigh your ingredients for the most accurate results, especially flour and sugar.
If the sponge has a domed top after baking, gently press it down while still warm for an even surface.
Allow the sponge to cool completely before adding the jam to prevent it from seeping into the cake.

Storage:

Store in an airtight container in the fridge for 3-4 days. For best flavor, enjoy fresh.
Indulge in this Jam and Coconut Sponge, a simple yet irresistible dessert that’s sure to bring a touch of nostalgia and sweetness to your table.