What you need:
220g Margarine
220g Caster Sugar
4 Eggs
220g Self Raising Flour
75g Desiccated Coconut
1 tsp Vanilla Extract.
Jam (of your choice)
50g Desiccated Coconut
For the custard:
450ml Whole Milk
3 Large Egg Yolks
1 Tbsp Sugar
2 Tsp Plain Flour (or Cornflour if you have it)
What to do:
Preheat your oven to 140°C Fan
Prepare a Brownie Tray with greaseproof paper. Ideally about 9”x11” or a 10” square cake tin.
Cream together 220g Caster Sugar, Vanilla Extract and the Margarine until soft and fluffy.
Add the Eggs, one at a time, and mix. You can add some of the Flour if the mix starts to look a bit curdled.
Add the remaining Flour and stir until combined.
Gently stir in the 75g Desiccated Coconut.
Pour into the prepared and bake in the oven for 45 mins – 1 hour until golden and a skewer inserted in the cake comes out clean.
Cool completely.
In a bowl mix your preferred Jam to loosen it slightly – this makes it easier to spread over the top of the cake. Once covered with jam, sprinkle the remaining Coconut over the jam.
To make the custard:
Gently warm the Whole Milk in a saucepan with the Vanilla Extract.
In a large bowl whisk together the Egg Yolks, Sugar and Flour.
When the Milk is hot, pour onto the other ingredients and whisk briskly.
Pour everything back into the saucepan and continue to heat – stirring continuously – until boiling. Turn the heat down and simmer for a few minutes until the custard thickens.
Enjoy
By Debbie Dickinson The Little Lavinia Bakery