Ingredients (makes 1, 8 inch cake):
Cake - 8 ingredients
3⁄2 cups of flour (180g)
3⁄2 cups of oatmeal (120g)
3⁄2 cups of desiccated coconut (128g)
9⁄8 cups of raw sugar (225g)
1 tsp baking powder
1 tsp baking soda
2 eggs (100-110g)
190g of softened butter
Filling - 1 ingredient
1 jar of fruit jam OR ALTERNATIVELY 225g of Berry preserves
Instructions – 1h
The cake (bottom layer) – 40m
1.1. Preheat the oven to 200°C (180°C fan forced) and grease a cake tin.
1.2. Put every ingredient except for the filling inside a stand mixer and mix until you have a cohesive dough.
1.3. Take two thirds of the dough and press it evenly into the bottom and walls of the cake tin.
Note: Make sure that it’s around 2cm (¾ of an inch) thick, not too thin but not too thick that it cooks unevenly.
1.4. Once it’s evenly spread out around the cake tin, add the filling in and evenly spread it around.
Note: Sometimes one jar isn’t enough and you may need to add another half a jar, but don’t add too much extra.
The top layer – 20m
2.1. Once the filling is evenly spread out, take the other third of dough and turn them into various thin rolls.
2.2. After you have the thin rolls, lay them out above the cake in your desired pattern.
Note: The thin rolls are very fragile and easily break
2.3. Gently merge the edges with the dough pressed against the walls of the cake tin.
2.4. Once you have all the rolls gently fused into the edges, place into the oven for 20-30 minutes or until golden brown.