Preheat the oven to 180°C /160°C Fan /Gas 4 /350°F.

Butter a non-stick rectangular baking tin approximately 24 x 17 x 4 cm. If not non-stick, line with baking paper.

Sift together the flour, baking powder and salt then set aside.

In a large bowl and preferably using electric beaters, beat together the butter and sugar until soft and light. Scrape down the sides of the bowl as necessary during this and subsequent steps.

Beat in the eggs one at a time along with approximately 1 tbsp of the sifted flour mixture each time.

Beat in the coconut milk a tablespoon at a time with another scant tablespoon of the flour mixture each time.

Fold in the remaining flour plus the desiccated coconut.

Transfer the mixture to the prepared tin, spreading out evenly and smoothing down the top.

Put in the oven and bake until risen and golden brown: when done the edges should be pulling away from the sides of the tin, the top springy when lightly pressed, and a skewer or cocktail stick should come out clean (approximately 20 - 25 min).

Tip: check after 15 minutes and if the bake is browning too quickly before it's set, turn the temperature down a little.

When done, transfer the baking tin to a wire rack and leave to cool for 5-10 minutes.

Carefully remove the cake from its tin and put directly on the wire rack until completely cold.

Add the topping

When the cake is completely cold, spread jam generously all over the top then sprinkle over the desiccated coconut.

Cut into 12 squares to serve.

Store in an airtight container. Best eaten within 3 - 4 days.

Can also be served with hot custard (warm the cake in a microwave if liked).