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.
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Serves
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Ingredients
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Method
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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.
