COCONUT AND JAM SPONGE

Sponge

8 oz margarine
8 oz caster sugar
3 eggs
150 ml milk
8 oz self-raising flour
1 ½ tsp baking powder
2 caps of vanilla essence

Topping

Approx 4 oz raspberry seedless jam (I use about ¼ to a ½ a jar)
Coconut to decorate

Method

Put the margarine and sugar in a bowl and beat together until pale and fluffy.
Add the eggs and mix well then add the milk and vanilla essence and mix until creamy.
Sieve the flour and baking powder and add to the creamed mixture and mix well.
Put the mixture into a grease-proof lined 7x7 tin or a swiss roll tin and spread out evenly.
Bake at 170°c for approximately 30 minutes or until the knife comes out clean from the centre.
Leave to cool for a 15 minutes.
Warm the jam slightly (it spreads easier) and spread over the cake.
Sprinkle over jam with coconut evenly and serve warm or cold!!!