Ingredients and Substitutes
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
2 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
1 cup desiccated coconut
1/2 cup raspberry jam
For those with dietary preferences or restrictions, consider the following substitutions:
Butter: Margarine or a plant-based alternative
Milk: Almond milk, soy milk, or any non-dairy alternative
Eggs: Applesauce or mashed bananas for an eggless option
Raspberry Jam: Strawberry jam or any preferred fruit preserve
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a square baking pan.
Cream Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Once baked, let the cake cool for 10 minutes, then turn it out onto a wire rack to cool completely.
Coat with Jam and Coconut: Cut the cake into squares and carefully dip each square into the raspberry jam, ensuring all sides are coated. Roll the jam-coated squares in desiccated coconut, pressing gently to adhere the coconut to the cake.
Continued on next page (page 2)
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