One of the cakes I most frequently bake is jam and coconut. It is my favourite of cakes and so it was an obvious choice to test the bundt pan out! My mum recently put me onto Sainsbury's basics mixed fruit jam – is perfect for cakes and a bargain at around 27p a jar and ideal for this cake.
I was a little wary of how the microwave cake would taste for something so quick but it really does hit the mark and thanks to the pretty jam and coconut flake topping it doesn’t look anaemic at all and is so quick and easy. A little custard doesn't go amiss either!
2 large eggs (at room temperature)
125g soft butter/ stork margarine
125g self raising flour
1 tsp vanilla extract
1 tsp baking powder
4 tbsp dessicated coconut
3 tbsp coconut chips
3 tbsp mixed fruit jam
1) Cream the butter and sugar together until light and fluffy, beat in remaining ingredients to make the cake batter
2) Sprinkle the coconut chips into the bottom of the bundt pan and dot over the jam. Spoon over the cake batter, smooth over and microwave on high for 6 minutes in a 700w oven or until it bounces back and a skewer comes away clean.
3) Allow to stand for 5 minutes, then turn onto a plate, gently tap to loosen and serve warm