Coconut Jammy Squares

I’m back after a rough few years dealing with my mental health and I have returned with some new recipes that I’ve been hoarding too. This recipe is for a coconut jammy square cake; think back to those days of youth where we didn’t have a care in the world and we devoured coconut jammy squares topped with custard by the bowl.

This recipe is an easy one: It’s versatile, light and delicious and you will always find my nanna comparing every sponge cake she tries to my sponge cake and preferring mine to any store bought cake and that’s the biggest compliment.

Ingredients

200g Plain Flour

200g Margarine or Butter

200g Caster Sugar

4 Free Range Eggs

1 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1 tbsp Vinegar

Jammy Top

160g Strawberry Jam

30g Desiccated Coconut

Instructions

Pre-heat oven to 180c (fan assisted)

In a food mixer add the room temperature butter and sugar, and mix until soft and creamy.

Next, crack the eggs into a bowl and add them to the butter slowly, making sure you let the butter incorporate with the eggs before you add more. Mix the butter and eggs together for around 5 minutes.

Now sift the flour, baking powder and bicarbonate into the batter and slowly mix the ingredients together until you have a smooth cake batter

Now for the coconut jammy topping.

Grease a medium rectangular tin or add in baking paper and pour the cake batter into the tin, then place your tin in the oven for 25mins or until you can place a knife into the centre of the cake and have it come out clean.

When your cake is ready leave it cool then spread the jam all over the top of the cake and sprinkle on the desiccated coconut.

Now all that’s left is for you to cut your jammy cake into squares and serve with custard.

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