Preheat the oven to 180C. Grease and line a square 20cm baking tin with baking paper.

In a large mixing bowl add the softened butter and caster sugar. Use a whisk to beat it until it’s light and creamy.

Add in the eggs, self-raising flour, milk, and vanilla extract. Beat until it’s well combined.

Pour the cake batter into your lined tin and spread it evenly into the edges.

Bake it for 30 minutes. To check it is cooked, poke a skewer into the middle and it should come out clean. If it comes out with wet cake batter on it then get it back into the oven.

Once cooked, take it out and leave it to cool in the tin for ten minutes before transferring it to a cooling rack to cool completely. Tip: if you turn it upside down onto the cooling rack it will give you a flat surface to spread the jam onto.

Once the cake is completely cool, spread over the jam and then sprinkle with the desiccated coconut.

Cut it into portions and it’s ready to enjoy. I served mine with vanilla custard.