Jam & Coconut Traybake

 

Ingredients:

8 oz margarine

8 oz white sugar

8 oz self raising flour

4 eggs

2 tsp vanilla extract

160g desicated coconut

3 to 4 tablespoons of milk. Add a little more if the mixture seems too stiff.

For the topping:

4 heaped teaspoons of strawberry or raspberry jam

40g of desicated coconut for sprinkling

Method:

Preheat the oven to 180 c (fan)

Place the margarine and the sugar into a mixing bowl and whip together until combined. Add all the other ingredients and mix until they reach a dropping consistency.Pour into a greased metal tin lined with baking paper. Cook for 20 to 25 minutes, but check as your oven will be different.

Cool on on a wire rack for 20 minutes, then spread the beaten jam over the top and sprinkle with coconut.