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Strawberry & Coconut 'Old Skool Cake'

I think anybody who grew up in the 80's will remember this pudding with a smile on their face. Serve with or without pink custard, it's always a winner.
250g stork or  softened unsalted butter
250g caster sugar
280g S/R flour
4 eggs
1 tsp vanilla extract
15 small firm strawberries halved (30 pieces, I find it best to freeze them for 20 minutes before baking)
Half a jar of raspberry jam
4 tbsp desiccated coconut

Grease & line a 20x20 cake tin, preheat the oven to 170˚c

Mix the sugar, stork, flour, vanilla and eggs together until light and fluffy. 

Spoon into the prepared tin, dot with the strawberry halves. Bake for 40-50 mins. 

Leave to cool for 15 mins then spread over the jam and sprinkle with the coconut.

Most importantly leave till completely cold before cutting.