Ingredients
- 100 g self-raising white flour
- 100 g butter (unsalted) (softened)
- 100 g unrefined golden caster sugar
- 2 eggs (large)
- 1 tsp baking powder
- 1 tsp vanilla bean paste
- 100 g raspberry jam
- 100 g dessicated coconut
- 8 raspberries
Directions
- Preheat the oven to 180°C (160°C fan, gas 4). Lightly grease 8 moulds and line with baking paper.
- Mix together the sponge ingredients until combined and fill each of the moulds half way.
- Stand the moulds on a baking tray and bake for 20 minutes until well risen and cooked throughout.
- Leave to stand for 5–10 minutes before gently removing from the moulds. Carefully peel the baking paper off and leave to completely cool on a wire rack.
- When fully cooled, slice the bottom of the cakes to make a flat base so that they stand up.
- Heat up the jam and stir until smooth.
- Sprinkle the coconut out on to a plate or baking tray making it easy for the cakes to be rolled in.
- Carefully spread the warm jam over the cake. You can use a fork to spear the base of the cake to prevent your hands from getting sticky.
- Once covered, roll the cakes in the dessicated coconut to coat or sprinkle over while rotating.
- For the finishing touch place a raspberry on top. Store in an air tight container and consume within 3 days.