Anyone else remembers the highlight of the school day being dinnertime, in particular the puddings? They were definitely my favourite and this one was the best of all - light, fluffy coconut cake topped with jam, sprinkles of coconut and served with lashings of custard?

This quick, easy recipe will hopefully bring back some nice memories, and even if not, it’ll give you a very nice cake to eat!

Ingredients (cake)

8oz caster sugar
8oz softened butter
8oz self-raising flour
4 large eggs
1/2 tsp vanilla extract
2oz desiccated coconut
1/2 teaspoon of baking powder

Ingredients (for the topping)

Raspberry jam
2 tablespoons desiccated coconut

Method:

1) Cream together the sugar and butter

2) Add the eggs one by one and mix well

3) Add the vanilla

4) Add the coconut and gently fold in the flour

5) Grease/line a baking tin (approx 9x9 inches) add the cake mixture

6) Bake at 350f (180c/160c fan) for 40-45 minutes until an inserted knife comes out clear

7) Let the cake cool slightly, then spread the top with jam and sprinkle with the remaining coconut

8) Serve with lashings of hot custard!!