• 175 g Neill's Self Raising Flour
  • 175 g caster sugar
  • 175 g butter
  • 50 g shredded coconut
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ¼ jar of seedless strawberry jam


Preheat oven to 180c / 350oF / Gas Mark 4

  1. Cream the butter and sugar together until light and creamy.
  2. Add the eggs to the mix one by one, ensuring each is combined before adding the next.
  3. Stir in the flour.
  4. Stir in the vanilla extract
  5. Pour into a loaf or round cake tin lightly greased and lined with baking paper.
  6. Bake for 35 mins or until when a skewer entered comes out clean.
  7. Allow to cool before spreading with jam and drizzling with the shredded coconut.

Recipe created by Baking Bar. More recipes available at