Preheat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3.

Line a 12inch x 9inch x 1.5inch square tin with greaseproof paper.

Cream the butter and sugar on medium speed together until smooth. I fund it better to add the sugar 2 tbsp at a time. Then add the eggs one by one mixing well before adding the next one..

Once all the eggs have been added, add in the flour 2 tablespoons at a time to make sure the mixture is smooth. Now stir in Half the coconut.

When all the flour is added, add the vanilla extract.

Lastly add the milk 2 tablespoons at a time, mixing in between.

Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.

Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done.

Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

Once the cake has fully cooled down, you can top the cake by spreading the raspberry jam evenly across the top of the cake.

Sprinkle the rest of the coconut across the top of the cake.