Rosella Coconut Sponge Cake

 Rosella Coconut Sponge Cake


110 g Rosella Jam
250 g flour
15 g baking powder
350 g caster sugar
100 g desiccated coconut
3 eggs, lightly beaten
350 ml milk
5 ml vanilla extract
150 g unsalted butter, melted


Lightly whipped cream


  1. Preheat oven to 180C.
  2. Spread jam over the base of a 2 litre pie dish.
  3. Sift the flour and baking powder into a bowl, add all the remaining ingredients and whisk until combined.
  4. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown.
  5. Remove from the oven, allow to cool slightly, then place a plate on top and turn upside down. 
  6. Slice and serve with lightly whipped cream.