Ingredients:

• 225g Butter
• 225g Caster Sugar
• 225g Self Raising Flour
• 4 Medium Eggs
• 200g Strawberry or Raspberry Jam
• 25g Desiccated Coconut
• Custard or Ice Cream (Optional - To Serve)

Equipment:

• Wooden Spoon
• Scales
• Spatula or Knife
• Mixing Bowl
• 15cm Square Tray
• Cooling Rack
• Baking Paper

Method:

1. Set the oven to 180 degrees and line the baking tray with butter and baking paper. The butter will help the paper stick.
2. Cream the butter and sugar together until light and fluffy.
3. Add in the eggs, vanilla essence and flour, mixing to combine all of them together. The mixture should be light and runny but thick enough to pour.
4. Please the sponge into the tray and bake for around 20 to 25 minutes or until it bounces back, and a cocktail stick comes out clean when placed inside.
5. Leave the mixture to cool in the tin, before placing the cake onto a cooling rack, whilst getting the topping ready.
6. Once the cake has cooled down, use a spoon to pour the jam onto the top of the cake. Using a spatula or a knife, spread the mixture across the top of the entire cake.
7. Take the coconut, sprinkle it on top of the jam. Use as much or as little sprinkles as you like, depending on your tastes.
8. Cut up the cake into squares and whip up some custard or grab some vanilla ice cream and serve up.