Coconut Cake With Blackberry Jam

For the crunch crust

Preheat the oven to 350°F or 175°C. Line the baking pan (9½" x 9½" size) with a baking sheet that is longer than the tray so that there is excess paper hanging from two sides.

In a large bowl, add the flour, sugar and butter. Using your fingers, squeeze and work the butter into the flour. The mixture should resemble fine breadcrumbs. Pour the mixture into the prepared pan and press the mixture evenly over the base of the pan with the back of a spoon or using the bottom of a glass.

Bake in a preheated oven for about 15 minutes or until lightly golden.

When it is done, take out from the oven and let it rest for 5 minutes before spreading the jam on top, and then adding the coconut mixture.

For coconut filling

In a large bowl, whisk the eggs, sugar, lemon rind, lemon juice, baking powder, salt, and vanilla extract.

Add flour and milk, mixed well.

Add one cup of the shredded coconut, mix until well combined. Pour the mixture into the layered dough and jam. Sprinkle evenly with the remaining ¼ cup of shredded coconut.

Bake in the over for further 20-25 minutes until golden brown.

Take out of the oven and let the cake cool completely before cutting into squares.