- Prepare the oven and tin: Preheat the oven to 190°C, 170°C fan, or gas mark 5. Line a 20 × 30 cm rectangular cake tin with baking paper.
- Whisk the eggs and sugar: Place the eggs and granulated sugar in a large mixing bowl. Beat with an electric hand mixer for 5–8 minutes, until the mixture has doubled in volume and become pale, thick, and foamy. It should leave a visible trail when the whisk is lifted.
- Add the flour and vanilla: Add the vanilla extract, then sift the self-raising flour over the egg mixture. Fold everything together gently with a large metal spoon or spatula. Avoid overmixing, as this may knock the air out of the batter.
- Bake the sponge: Pour the batter into the prepared tin and spread it evenly. Bake for 10–15 minutes, until the sponge is risen, lightly golden, and beginning to pull away from the sides of the tin.
- Cool completely: Leave the sponge in the tin until completely cool. Once cooled, carefully lift it out and peel away the baking paper.
- Add the topping: Spread the reduced-sugar raspberry jam evenly over the sponge. Sprinkle the desiccated coconut over the jam, covering the surface.
- Slice and decorate: Cut the sponge into eight equal sq
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