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School dinner cake


Makes: 16 squares
timePrep time: 25 mins
timeTotal time:
School dinner cake
Recipe photograph by Andrew Burton

School dinner cake

A nostalgic bake from our school days, this pink school dinner cake made with a coconut sponge, raspberry icing and lots of sprinkles will take you right back to the canteen

Makes: 16 squares
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
272Kcal
Fat
15gr
Saturates
10gr
Carbs
30gr
Sugars
20gr
Fibre
1gr
Protein
4gr
Salt
0.4gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 75g desiccated coconut
  • 125ml milk
  • 200g soft butter, plus extra to grease
  • 200g caster sugar
  • 4 medium eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 50g raspberries
  • 100s and 1000s

Step by step

Get ahead
The cake will keep in an airtight container for 2 days, or squares can be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square cake tin with baking paper.
  2. Soak the coconut in the milk and set aside. Cream the butter and sugar together until light, pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture curdles, stir through a tablespoon of the flour.
  3. Sift over the flour with a pinch of salt and fold through. Add the vanilla along with the soaked coconut and fold again until just combined. Spoon into the tin and smooth over to level. Transfer to the oven and bake for 40-45 minutes, until the cake is well-risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  4. Sift the icing sugar into a bowl. Mash the raspberries with a fork and push the juice through a sieve into another bowl. Add the juice, a little at a time, to the icing sugar, and stir to make a smooth, pourable icing. Spread over the cake with the back of a spoon and scatter liberally with the 100s and 1000s sprinkles. Leave the icing to set before cutting into squares.

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