This is an incredibly easy recipe, and my new favourite ( I know my favourite changes very often) but I absolutely adore the combination of ingredients, the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. Its always nice to have a simple, yet incredible dessert, this was one bowl, one whisk and one baking dish recipe, hassle free and incredibly easy. I had the prep work done in less than 10 minutes and in and out of the oven in maximum 50 minutes, more reason I love this dessert.
Its lovely on its own, but I love to eat it with some custard. Excellent!!!
4 tbsp raspberry jam
250g plain flour
3 tsp baking powder
350g caster sugar
100g desiccated coconut
3 eggs, beaten
2 tsp vanilla extract
150g butter, melted
Preheat the oven to a 180 degree centigrade. Now spread the jam over the base of the pie dish. Set aside.
In a large bowl sift the flour and baking powder add the rest of the ingredients and whisk them by hand just long enough to mix everything together.
Pour the coconut mixture into the pie dish and bake for 40 – 50 minutes or until the top is golden brown and the centre has a light spring when gently pressed with your finger. Remove from the oven and allow to cool slightly before serving with a jug of custard. YUM-O!
A Rachel Allen recipe.