Servings
15
Prep time
Cook time
Recipe
Ingredients
- 250g plain flour
- 110g caster sugar
- 80g caster sugar
- 180g desiccated coconut
- 1 egg yolk
- 180g chilled butter
- 1 tbsp cold water
- 300g raspberry jam, divided
- 300g raspberry jam, divided
- 150g caster sugar
- 3 eggs
- 2 tsp vanilla essence
- Pinch salt
- 150g self-raising flour
Method
- Preheat oven to 190°C.
- To make the base, combine the flour and sugar in the bowl of your food processor.
- Add the egg yolk and water and mix together. Mix on low until it forms a fine breadcrumb consistency.
- Tip this into a lined 22cm x 32cm rectangular cake pan and press into the base firmly.
- Place in the oven and bake for 10 mins until just cooked but still blonde.
- Remove from the oven and sit aside to cool.
- Next, make the cake. Place the sugar and butter into the bowl of a stand mixer and cream until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla and mix well to combine.
- Add the flour and salt in 3 batches, mixing well after each addition.
- Once your pastry is cool, spread half of the jam evenly over the pastry.
- Carefully spoon over the cake batter, trying not to disturb the jam. Smooth out gently with the back of a spoon.
- Dollop the remaining jam over the top of the cake batter.
- Combine the topping ingredients in a bowl and mix well.
- Spoon lightly over the top of the cake batter.
- Place the cake in the oven and bake for approximately 45-50 mins (if the top starts to get too brown, cover loosely with foil).
- Remove from the oven, allow to cool and serve.
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