Name: Jammy coconut sponge
Total time: 45 min
Yield: 1
Cuisine: british
Ingredients: 225 g unsalted butter at room temperature, plus extra for greasing; 225 g caster sugar; 4 large free-range eggs; 225 g self-raising flour; ½ a level teaspoon baking powder; a splash of milk; 1 teaspoon vanilla extract; 75 g desiccated coconut; 250 g blackberries; 125 g caster sugar; ½ a lemon

Jammy coconut sponge

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Total Time:
45 minutes

A nostalgic school dinner dessert that's timeless and comforting.

Ingredients:

225 g unsalted butter at room temperature, plus extra for greasing
225 g caster sugar
4 large free-range eggs
225 g self-raising flour
½ a level teaspoon baking powder
a splash of milk
1 teaspoon vanilla extract
75 g desiccated coconut
250 g blackberries
125 g caster sugar
½ a lemon

Instructions:

Prepare a 30 x 20cm cake tin by greasing and lining its bottom. Preheat your oven to 180°C/350°F/gas 4. Cream together butter and sugar until pale and fluffy, then mix in the eggs one by one. Gently fold in the flour and baking powder, followed by a splash of milk and vanilla extract. Pour the mixture into the prepared tin and bake for 25 to 30 minutes. Meanwhile, make the blackberry jam by mashing blackberries and sugar in a pan, then adding lemon juice and boiling until thick. Once the sponge is done baking, let it cool for 5 to 10 minutes, then spread the jam on top and sprinkle with desiccated coconut before serving.

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