125g butter, softened
125g caster sugar
175g self-raising flour, sifted
25g cocoa powder
1 teaspoon vanilla essence
For the icing:
1 x 340g jar Streamline seedless raspberry jam
150g desiccated coconut
1. Pre-heat the oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and line a 20cm x 20cm square cake tin.
2. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Gradually add the eggs beating well after each addition.
3. Sift the flour and cocoa powder into the mixture and stir in. Add half of the milk and stir, gradually add the rest of the milk and vanilla essence. Spoon into the prepared tin, smooth the top and bake for approx. 25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.
4. Cut the cake into 16 squares, spread evenly on all sides with the jam then roll into the desiccated coconut until evenly coated.
Recipe courtesy of www.streamlinefoods.co.uk