Heat oven to 180°C (160°C fan). Line a traybake tin (about 20×30cm).
Cream butter & sugar until light and fluffy.
Beat in eggs one at a time.
Fold in flour, milk, and vanilla until smooth.
Spread batter evenly into the tin.
Bake for 30–35 minutes, until golden and a skewer comes out clean.
Warm the jam slightly so it spreads easily, brush all over
Sprinkle coconut generously over everything.
Cool, slice, eat as is or pour over custard
