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1
First grease a large baking tin/pan, see video for dimensions.
2
Preheat your oven to 170°C / 340°F / Gas mark 4
3
To a large bowl, add the eggs and vanilla extract, whisk vigorously for 1 minute.
4
Add the oil and whisk for 30 seconds.
5
Gently stir in the desiccated coconut and sugar.
6
Sift in the flour, baking powder, and salt, stir gently (not beat) with the whisk until everything is amalgamated.
7
Carefully pour the batter into the prepared baking tin/pan.
8
Place the tin in the middle of the preheated oven, and set the timer for 45 minutes.
9
After the 45 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
10
Place the tin on a wire rack and allow it to cool for 10 minutes.
11
Turn out the cake from the tin, as shown in the video,
12
Cover the top with a jam of your choice and sprinkle with more desiccated coconut.
13
Slice and serve hot or cold with custard.
14
Enjoy
Method
Ingredients
260g / 9oz Self raising flour. If you are using plain or all purpose flour add an extra 8g / 2tsp of baking powder to the recipe
260g / 9oz Vegetable or sunflower oil
180g / 6½oz Granulated sugar
6 Large eggs
45g / 1½oz Desiccated coconut
6g / 1½tsp Baking powder
10g / 1½tsp Vanilla extract
2g / ¼tsp Salt
Jam and Desiccated coconut for topping
Jam and extra Coconut for topping
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Silicone Utensil Holder & Drip Pad
Top Quality: Silicone Kitchen Spatula:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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