A classic indeed. One my mother-in-law occasionally bakes, thank goodness it is occasionally because this is one of my favourites and I think I would happily eat it every day of the week!

This recipe fits a 2lb loaf tin, I’ve started using the really excellent parchment liners from Lakeland as they make baking loaf cakes so easy and actually help retain more life on the cake as it doesn’t dry out so quickly. Of course, in some instances the cake never lasts that long anyway!

To make the cake you will need:

• 3 large eggs
• 3 tbsp milk
• 100g caster sugar
• 75g dessicated coconut plus another 25g for dusting
• 180g self raising flour
• Half tsp baking powder
• 120g Stork or similar
• Third of a jar of seedless strawberry jam

Heat the oven to 160° (fan), either grease a 2lb loaf tin with Stork or use a liner.

Place everything in the bowl except for the jam and the additional coconut, mixed thoroughly with an electric whisk for at least a couple of minutes so the mixture is creamy and beige.

Pour into the loaf tin and bake for 50 minutes. Check with a skewer after this time that the baking has completed, if the skewer doesn’t come out clean leave it in the oven for another five minutes or so.

Cool on a wire rack. Once cooled, heat the jam in a small bowl in the microwave on a low setting for around a minute so that it softens a little. This is based on your jam coming out of the fridge, if you store your jam in a cupboard, you don’t need to do this.

Spread the jam over the top of the cooled cake and sprinkle the remaining coconut over the top.

You can enjoy this as a standalone slice of lovely cake, or you can go a bit old school dinners and have it with custard as a dessert. Yum!