First of all, Happy Easter to all my lovely followers!
As expected, it’s pouring down with rain here in Surrey so the idea of a nice Easter walk was definitely off the cards today. But there’s nothing I enjoy more than baking a cake when it’s raining outside, so I decided to make this jammy coconut cake I found on Jamie Oliver’s website. The cake can be eaten warm with custard as a pudding or cold with a nice cup of tea and I can assure you it will be a hit with all your friends and family.
To make the cake, you will need:
- 225 g Butter (unsalted)
- 225 g Caster sugar
- 4 Eggs (large)
- 225 g Self-raising flour
- ½ a level teaspoon baking powder
- A splash of milk
- 1 teaspoon vanilla extract
- 75 g Desiccated coconut
I used half a jar of jam for the top of the cake, but if you want to make your own jam you will need:
- 250 g Blackberries
- 125 g Caster sugar
- ½ a Lemon
- Preheat the oven to 180 degrees and grease and line a 30 x 20cm cake tin.
- Cream together the butter and sugar until it is pale and fluffy. Add in the eggs one at a time, then fold in the flour and baking powder. Add a splash of milk and a level teaspoon of vanilla extract then pour into the lined tin and bake in the oven for about 20 – 25 minutes (until it is golden brown).
- If you are making your own jam, you can do this while the cake is cooking. Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.
- When the cake has cooked, remove it from the oven and leave in the tin to cool for about 5/10 minutes then turn out onto a board.
- Pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.
Sit back and enjoy!