Honey coconut cake

 Ingredients

250g        Butter, softened
 250g        Caster sugar
 250 g       Self-raising flour
 4   no       Eggs
 4 tbsp     Milk
 100 g       Desiccated coconut

For the syrup:
 4 tbps      Caster sugar
 4 tbps      Honey

For the topping:
 4 tbps     any  jam
 4 tbsp     desiccated coconut



Method

Heat the oven to 180C,160C fan.

In a large bowl, using an electric hand whisk, beat together all the cake ingredients for 3to4 minutes until smooth.

Spoon into the lined tin and bake in the centre of the oven for 40 to 50 minutes or until the cake is just firm to the touch in the centre.

Remove from the oven.

To make the syrup:

Pour 4tbsp water into a small pan and add the sugar. Place over a low heat, stir until the sugar dissolves, then increase the heat and bring to a rapid boil for about 1minute.

Remove the pan from the heat and pour in the honey and mix well. Spoon the mixture over the warm sponge. Leave the cake to cool in the tin.

Remove from the tin. Beat the apricot jam to soften it and then spread over the top of the cake.Sprinkle over the coconut.Cut into cubes and enjoy eating..