Jimi's Classic School Sponge
Ingredients:100g Desiccated Coconut160g Caster Sugar160g Margarine170g Self-raising Flour1/2 tsp Baking Powder3 Medium Sized EggsZest of one OrangePinch of grated NutmegSplash of Coconut Milk1tsp of Vanilla Extract300g of Raspberry JamCustard, to serveMethod:Put the butter and sugar in a large bowl and beat with an electric whisk or hand mixer for a few minutes until pale and fluffy. Add the eggs, flour, orange zest, nutmeg and coconut milk, and beat again until you have a smooth batter.Line your cake tin with greaseproof paper and pour in the mixture. Scrape down the sides, spreading to the corners and levelling it out.Bake for 20-25 minutes at 180°C in the oven, or until risen and golden brown. Put in a skewer or knife into the centre and check it comes out clean.Leave it to cool a little in the tin for 10 minutes, then turn out onto a wire rack to cool completely.Spread the jam all over the cake, going right to the edges. Take your roasted desiccated coconut and sprinkle generously all over the top. Serve with warm custard. (TIP - Scatter the desiccated coconut into a separate baking tray and toast in the oven for 3-5 minutes until they just start to turn golden brown.)
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