Joe Anderson Coconut is a great ingredient to use and this tray bake is so easy and so tasty that you’ll be kicking yourself that you didn’t make it before.
Before getting started pre-heat the oven to 180c.
Coconut and Jam Sponge Recipe
- 120g margarine
- 200g sugar
- 1 tsp vanilla essence
- 2 eggs
- 300g self-raising flour
- 250ml milk
To top you’ll need:
- 1/2 Jar Strawberry Jam
- Butter Icing (made with butter and icing)
Beat together the sugar, margarine and vanilla until light and fluffy, then beat the eggs and add a little at a time to the mixture. Once happy with this incorporate the milk and flour a bit at a time until you have a nice smooth batter.
Place in a well greased 8x12in tin or the same tin lined with greaseproof paper and bake for around 20-25 mins.
Take out the oven and leave to cool.
To cover the cake, make up enough butter icing to pipe on top of each cake and leave aside. Next melt the jam in a pot on a low heat. Once the jam is in a liquid form, cut your cooled cake into squares, dip the cakes into the jam one at a time and then roll in the coconut until covered.
Leave each aside until you have covered them all and then pipe some butter icing on top for decoration as seen in the picture.
Simple and delicious.
