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Raspberry and coconut squares

Raspberry jam and coconut are one of those combinations that seem meant for each other and they’ve found their way into quite a few of my recipes. This cake is simple and so fast to make – perfect as an after-school treat or a last-minute addition to finish off lunch.

Prep time: 20 minutes

Baking time: 15–20 minutes

Ready in: 1 hour

Makes: 24 squares

225g (8oz) butter, plus extra for greasing

225g (8oz) caster sugar

4 eggs

225g (8oz) self-raising flour

250g (9oz) raspberry jam

50g (2oz) desiccated coconut, to decorate

23 × 30cm (9 × 12in) Swiss roll tin

Preheat the oven to 180°C (350°F), Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating all the time. Sift in the flour and fold in gently to incorporate.

Tip the batter into the prepared tin and smooth the top with a palette knife or spatula. Bake for 15–20 minutes or until golden on top and springy to the touch.

Remove from the oven and allow to cool for 5 minutes, then loosen the edges with a small, sharp knife. Place a wire rack upside down on top of the cake and carefully turn over. Remove the tin and peel off the baking parchment, then turn over again onto another wire rack so the cake is upright, and leave it to cool down completely.

Once the cake has cooled, cover with raspberry jam, then sprinkle the coconut evenly over the cake and cut into 24 squares to serve.