Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.

In a large mixing bowl, cream together your caster sugar and your softened butter. Cream until lighter and fluffy. I use an electric hand whisk.

Gradually add your eggs (one at a time) and whisk until combined, also add your milk at this point too.

Fold in your flour and xanthan gum, followed by folding in your desiccated coconut.

Spoon your mixture into your loaf tin and ensure its nice and evenly flat.

Bake for around 45-50 minutes until golden (remember never to open the oven until you think it's definitely done). To check it's cooked, insert a skewer and if it comes out clean, it's done!

Leave to cool in the tin for a good 30 minutes before lifting out onto a cooling rack.

Once cooled spread your jam over the top of the sponge. (I always spoon my jam into a bowl first and mix it to smooth it out a bit as well as briefly putting in the microwave (30 seconds) - not to make it hot but to make it more spreadable)

Then sprinkle your desiccated coconut on top of the jam. As much or as little as you like.

Slice and enjoy! It works amazingly with custard.