Coconut Jam Tart

Preheat oven to 350°F (175°C). Grease a 9-inch tart tin or similar baking vessel.

Cream the softened butter and sugar together in a large bowl until the mixture becomes light and fluffy, approximately 3-4 minutes of beating.

Gradually add the beaten eggs to the butter mixture, stirring well after each addition to fully incorporate.

Fold in the sifted self-rising flour gently using a spatula or wooden spoon until just combined; do not overmix.

Transfer the batter to the prepared tart tin, spreading it evenly across the base and up the sides to create a shell.

Spoon the jam into the center and spread it across the batter surface, leaving a thin border around the edges.

Bake in the preheated oven for 25 minutes until the sponge is golden brown and a skewer inserted into the sponge portion comes out clean.

Remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.