link

• 200 g softened butter
• 200 g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 200 g self-raising flour
• 100 + 25 g desiccated coconut
• 3 tbsp milk
• approx 200 g seedless raspberry jam

1. Preheat oven to 180 °C / 160 °C (fan); grease/line a container (25 x 22 x 4 cm)
2. Cream together butter and sugar till light and fluffy
   
   200 g softened butter
   200 g caster sugar
   
3. Beat eggs and gradually add into batter. Also add vanilla.
   
   3 large eggs, beaten
   1 tsp vanilla extract
   
4. Fold in flour and coconut.
   
   200 g self-raising flour
   100 g desiccated coconut
   
5. Add milk.
   
   3 tbsp milk
   
6. Bake 25-30 min, till done.
7. Mix jam to soften then spread over the surface of the cake and top with the rest of the desiccated coconut.
   
   Approx 200 g raspberry jam
   Approx 25 g desiccated coconut
   
8. Cut into squares, serve with custard.

• Original link also contains instructions on making your own custard. seems a faff
• made this immediately AFTER uploading, which is the opposite way round to how i usually do, and it took (is taking, at time of writing) over double the time to bake it should have and the top was kind of overdone. Recommend cooking at 180+ even on fan? Or perhaps just don't use a pyrex dish