Instructions
• Preheat the oven to 190°C (375°F) and line a 20 × 30 cm baking tin with parchment paper.
• In a large bowl, beat the eggs and sugar with an electric mixer for 5–8 minutes until thick, pale, and doubled in volume.
• Add the vanilla extract.
• Gently fold in the self-raising flour until just combined.
• Pour the batter into the prepared baking tin and spread evenly.
• Bake for 10–15 minutes until risen and lightly golden.
• Allow the sponge to cool completely.
• Spread the raspberry jam evenly over the top.
• Sprinkle with the desiccated coconut.
• Cut into 8 equal squares and garnish with fresh raspberries if desired.
• For the custard, heat the milk in a saucepan until just boiling.
• In a bowl, whisk together the egg yolks, sweetener, and cornflour until smooth.
• Gradually whisk the hot milk into the egg mixture.
• Stir in the vanilla extract.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick and creamy.
• Serve the warm custard alongside the coconut sponge.
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