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Ingredients:

200g unsalted butter
200g self – raising flour
150g golden caster sugar
50g coconut sugar
4 medium eggs
1/2 Vanilla Mart Madagascan pod
90g desiccated coconut
20g peanut butter
150g raspberry jam

 

Method:

  • Pre-heat the oven to 160°C fan, line a 2lb loaf tin.
  • Beat the butter, caster and coconut sugars.
  • Add the flour, eggs, 70g of the desiccated coconut, vanilla seeds and beat again.
  • Pour into the tin and bake for 50-55 minutes.
  • Once the cake is cool, spread jam on the top and sprinkle the remaining coconut.

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