Easy Strawberry Jam and coconut cake | Doolsho qumbo | Daryeel Kitchen

Strawberry jam and coconut Cake by Daryeel Kitchen

Ingredients

4 large eggs at room temperature
250 g plain flour
200g granulated sugar
200g melted butter
1 heaped tsp off baking powder
1 tsp of vanilla essence
Pinch of salt
4 tbsp of yoghurt
Strawberry jam
100 g of dry coconuts
4 tbsps of custard



Step 1: in a bowl add the eggs and sugar beat for 2-3 minutes then add the melted butter and the yoghurt. Add the vanilla essence.

Step 2: add the flour and baking powder the pinch of salt and mix until combined .

Step 3: Using a square brownie tray apply some butter and line a baking sheet. Transfer the mixture into the tray and tap on the counter few times. (This gets rid of any air bubbles and makes sure the cake is levelled up).

Optional : At this stage you can add the custard. Dollop couple tbsps of the custard in different sections of the cake mixture and then Using the back of spoon create few swirls around.

Step 4: Place the cake in the oven at 180c for 25-28 minutes. Or until toothpick comes out dry.

Step 5: Once the cake is out of the oven whilst still hot add few tbsps of Strawberry jam and spread the jam equally. Then dust with shredded coconuts and serve with custard.