Jam and Coconut cake, large

How to make a simple quick and easy large Jam & Coconut cake, easy step by step instructions.

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

First grease a large baking tin/pan, see video for dimensions.
Preheat your oven to 170°C / 340°F / Gas mark 4
To a large bowl, add the eggs and vanilla extract, whisk vigorously for 1 minute.
Add the oil and whisk for 30 seconds.
Gently stir in the desiccated coconut and sugar.
Sift in the flour, baking powder, and salt, stir gently (not beat) with the whisk until everything is amalgamated.
Carefully pour the batter into the prepared baking tin/pan.
Place the tin in the middle of the preheated oven, and set the timer for 45 minutes.

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.
Place the tin on a wire rack and allow it to cool for 10 minutes.
Turn out the cake from the tin, as shown in the video,
Cover the top with a jam of your choice and sprinkle with more desiccated coconut.
Slice and serve hot or cold with custard.
Enjoy

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