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Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20cm x 30cm cake pan with baking paper.
- In a large bowl, beat the sugar and eggs together until thick and creamy.
- Gently fold in the flour, milk, melted butter, and vanilla extract until well combined.
- Pour the mixture into the prepared cake pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Once cooled, prepare the raspberry jelly according to the packet instructions, using the boiling and cold water. Allow the jelly to cool slightly until just starting to thicken.
- Pour the thickened jelly over the cooled cake, spreading evenly. Sprinkle the desiccated coconut over the top.
- Let the cake set in the refrigerator for an hour to allow the jelly to firm up.
- Cut the cake into squares and serve with a generous dollop of vanilla custard.
Chef’s Tips
- Ensure the cake is completely cool before pouring the jelly to prevent it from soaking into the sponge.
- For a stronger coconut flavor, lightly toast the coconut before sprinkling it on top of the jelly.
- Serve chilled for the most refreshing texture against the creamy custard.
Nutrition (per serving)
Approximate calories: 300, Protein: 5g, Carbs: 50g, Fat: 10g
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