coconut and raspberry sponge

Just like School Dinners!
All I need now is some pink custard and I'll be transported right back to 1980!

Lloyd was just about to go out and start the mammoth task of cutting the grass. I decided I would bake, so asked him what he'd like me to make. He said he fancied coconut, raspberry sponge. So he went out and I searched for a recipe.
It really couldn't be more simple

Ingredients

• 8 oz butter
• 8 oz sugar
• 10 oz SR flour
• 2 tsp baking powder
• 4 eggs
• half a Jar of raspberry jam
• Pack of Desiccated Coconut
•  
• What to do 
• Preheat the oven to 180ºC, gas mark 4, Fan 170. Grease and line a roasting tin with greaseproof paper.
• Beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating well with each addition. If the mixture starts to separate, add a little flour with the egg. Fold in the remaining flour and the baking powder.
• Pour the mixture into the tin and level the surface. Bake for 35-40 minutes, until well-risen and golden, and coming away from the sides of the tin.
• Turn the cake out of the tin and allow to cool on a wire rack.
• Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.
• Cut into individual small cakes.

I made my cake in a small ish square cake tin, so it rose a lot and I needed to cook it for about an hour.  Being such a tall cake I actually sliced it in half and put more jam and coconut in the middle then put it back together. It makes a very light moist cake and is delicious!
We were going to make some custard to go with it, but we've run out of milk.