Ingredients
18 tbsp unsalted butter, softened
1 cup sugar
4 None large eggs
1 tsp vanilla extract
2/3 cup self-rising flour, sifted
1/2 cup milk
1 cup strawberry jam
1 None lemon, juiced
3 oz desiccated coconut
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Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 375°F. Lightly grease and line an 8 x 12 inch cake pan with parchment paper. For the batter, beat butter and sugar together with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Fold in flour alternately with milk. Pour into pan. Bake 25-30 mins, until cooked when tested. Cool cake in pan 10 mins. Meanwhile, for the topping, combine jam and lemon juice in a small saucepan. Heat on low, stirring, until runny. Transfer cake to a wire rack with a plate underneath. Pour topping onto cake, spreading on top and sides. Sprinkle with coconut. Cut into slices to serve.