Jam & coconut sponge with pink custard
- 225g Asda Light Sunflower Spread
- 225g caster sugar
- 225g self-raising flour
- 4 medium eggs
- 200g Asda Reduced Sugar Raspberry Jam
- 25g desiccated coconut
- 500g carton Asda 30% Less Fat Ready To Serve Custard
- 2 or 3 drops red food colouring gel
Preheat the oven to 180C/160C Fan/Gas 4.
Grease a 30 x 18cm rectangular cake tin and line with baking paper.
Put the sunflower spread, sugar, flour and eggs into a large bowl and beat together until creamy and well combined.
Pour the mixture into the cake tin. Bake for 25-30 minutes, or until the top springs back when lightly pressed. Remove from the oven and allow to cool slightly.
Stir the jam in a bowl to loosen, then spread over the cake while still warm and sprinkle with the coconut.
Mix the colouring gel into the custard until you have a light pink colour then gently heat through.
Cut the sponge into squares and serve with a jug of the pink custard to pour over.