Preheat oven to 200°C/180°fan/Gas 6. Butter a 1.5 litre (2½ pint) baking dish. Sift flour and salt into a bowl.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, a little at a time, adding a spoonful of flour with each addition. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into baking dish and bake for 15–20 minutes until just firm to touch.
While still warm spread with jam and sprinkle with remaining coconut. Serve warm with custard, or cold.
I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!
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