Ingredients
For the sponge
- 175 g butter softened (use Stork hard margarine if dairy-free)
- 175 g caster sugar
- 3 medium or large eggs
- 1 tbsp milk (dairy-free if necessary)
- 150 g gluten-free self raising flour
- 1⁄4 tsp xanthan gum
- 50 g desiccated coconut
For the topping
- 200 g raspberry or strawberry jam
- desiccated coconut to sprinkle on top
Method
- Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.
- In a large mixing bowl, cream together your caster sugar and your softened butter. Cream until lighter and fluffy. I use an electric hand whisk.
- Gradually add your eggs (one at a time) and whisk until combined, also add your milk at this point too.
- Fold in your flour and xanthan gum, followed by folding in your desiccated coconut.
- Spoon your mixture into your loaf tin and ensure its nice and evenly flat.
- Bake for around 45-50 minutes until golden (remember never to open the oven until you think it's definitely done). To check it's cooked, insert a skewer and if it comes out clean, it's done!
- Leave to cool in the tin for a good 30 minutes before lifting out onto a cooling rack.
- Once cooled spread your jam over the top of the sponge. (I always spoon my jam into a bowl first and mix it to smooth it out a bit as well as briefly putting in the microwave (30 seconds) - not to make it hot but to make it more spreadable)
- Then sprinkle your desiccated coconut on top of the jam - as much or as little as you like.