If you enjoy the combination of mixing two different flavours together that you wouldn't normally do then Jenny Kay has something special up her sleeve just for you.
The best thing about this recipe is that its gluten free thus gluten intolerant or sensitive people can enjoy this treat without the fear of having negative reactions.
Ingredients:
- 180g butter
- 250ml castor sugar
- 3 eggs
- 5ml vanilla extract
- 375ml cooled mashed potato
- 400ml gluten free self raising flour
- 3ml xanthan gum
- 125ml raspberry jam
- 60ml desiccated coconut
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Instructions:
1. Cream the butter and sugar with an electric mixer until light and fluffy.
2. Add the eggs one at a time beating after each addition.
3. Beat in the vanilla and mashed potato.
4. Add the flour and xanthan gum and mix until well combined.
5. Pour the mixture into a greased and lined 25x30cm pan.
6. Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.
7. Remove the cake from the oven.
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8. Spread over the jam and sprinkle with coconut.
9. Return to the oven for 10 minutes until the coconut is lightly toasted.
10. Remove from the oven and cool in the pan.
11. Cut into squares to serve.