Instructions
1. Preheat your oven to 190°C/fan 170°C/gas 5 and line a 20cm x 30cm cake tin with baking paper. In a mixing bowl, use an electric hand whisk to beat the eggs and sugar for 5-8 minutes, until the mixture doubles in volume, is thick, light and foamy, and leaves a trail when you lift the whisk.
2. Add the vanilla extract, sift in the flour, then gently fold everything together. Pour the mixture into the tin and bake for 10-15 minutes, until risen and shrinking away from the sides. Leave to cool completely in the tin.
3. Once cool, take the sponge out of the tin and carefully remove the paper. Spread the jam evenly over the sponge, then sprinkle the coconut over the top. Cut into 8 equal pieces and add a raspberry to each one. Serve with the extra raspberries.