Jam and Coconut sponge with Pink Custard

Take your tastesbuds on a trip down memory lane and bake a delicious Raspberry and Coconut Sponge with pink custard.

This recipe is a collaboration with littleseed and Whitworths sugar.

Serves 9

Ingredients

• 150g littleseed extra virgin British rapeseed oil

• 150g Self Raising Flour

• 150g Whitworths Golden Caster Sugar

• 3 large eggs

• 1 tsp Vanilla Essence

  For the topping

• 3 tbsps of raspberry jam

• 3 tbsps of desiccated coconut

For the pink custard

• Tin or tub of ready made custard

• Few drops of pink or red food colouring

Method

1. Line a 20cm square baking tin with baking parchment and preheat the oven to 180C.

2. Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into the lined baking tin and bake at until cook for 25 minutes.

3. Once cooked allow to cool slightly and remove from the tin.

4. Spoon the jam on to the top of the cake and spread it our evenly using a knife. Then sprinkle the desiccated coconut on top of the jam.

5. Heat the custard and when it is warm but not boiling add a few drops of the food colouring. Whisk it in until the custard changes colour. If it’s not pink enough for you then add a few more drops of food colouring.

6. Cut the cake into 9 pieces and serve with warm custard.

Cooking Time

30 minutes

Prep Time

15 minutes

Recipe Notes

Want to try another old school dinners? Try swapping the jam and coconut for icing and hundreds and thousands sprinkles.