Rich Jam and Coconut Cake
Print recipe
| Serves | Approx 8 pieces |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Halloween |
| From book | Be-Ro Home Baking 24th Million Edition |
A family favourite, taken from an old Be-Ro cookbook; these simple cake and jam sandwiches have coconut sprinkled over them and make a perfect tea time treat for all the family, as well as being a welcome addition to the school or work lunch-box.
Ingredients
- 8 ozs Be-Ro self raising flour
- half teaspoon salt
- 2 ozs sugar
- 4 ozs margarine (I used Stork margarine)
- 1 egg (beaten)
- raspberry or strawberry jam
- dessicated coconut
Note
A family favourite, taken from an old Be-Ro cookbook; these simple cake and jam sandwiches have coconut sprinkled over them and make a perfect tea time treat for all the family, as well as being a welcome addition to the school or work lunch-box.
Directions
| Step 1 | Mix the flour and salt. Rub in the margarine and then stir in the sugar. |
| Step 2 | Mix to a stiff paste with the beaten egg and add a little milk if necessary. |
| Step 3 | Divide into two parts and roll out thinly, both same size. |
| Step 4 | Place one piece on a greased baking sheet and cover with jam. Place the other piece on top and nip together. |
| Step 5 | Bake in moderately hot oven (375F/180C/Gas 4-5) for about 15 to 20 minutes. |
| Step 6 | When cool, spread a little more jam over the top and sprinkle dessicated coconut over; then cut into fingers, squares or triangles. |
