Jam and coconut sponge
This classic never goes out of style! Like at school you can serve as is or with warm custard.
Brought to you by: Neills Flour | Twitter | Facebook
Belfast based wheat milling since 1867.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Preheat oven to 180c/350F/Gas Mark 4 Cream the butter and sugar together until light and creamy.
Step 2
Add the eggs to the mix one by one, ensuring each is combined before adding the next.
Step 3
Stir in the flour then add the vanilla extract.
Step 4
Pour into a loaf or round cake tin lightly greased and lined with baking paper.
Step 5
Bake for 35 mins or until when a skewer entered comes out clean.
Step 6
Allow to cool before spreading with jam and drizzling with the shredded coconut.
