Coconut Jam Sponge Cake - cooking recipe

Ingredients

18 tbsp unsalted butter, softened
1 cup sugar
4 None large eggs
1 tsp vanilla extract
2/3 cup self-rising flour, sifted
1/2 cup milk
1 cup strawberry jam
1 None lemon, juiced
3 oz desiccated coconut

Preparation

Preheat oven to 375\u00b0F. Lightly grease and line an 8 x 12 inch cake pan with parchment paper. For the batter, beat butter and sugar together with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Fold in flour alternately with milk. Pour into pan. Bake 25-30 mins, until cooked when tested. Cool cake in pan 10 mins.
Meanwhile, for the topping, combine jam and lemon juice in a small saucepan. Heat on low, stirring, until runny.
Transfer cake to a wire rack with a plate underneath. Pour topping onto cake, spreading on top and sides. Sprinkle with coconut. Cut into slices to serve.