Mikado Squares are one of my favourite recipes to make and to eat. They are a modification of a classic sponge cake. I call them Mikado Squares because of the jam and coconut combination that is similar to the classic biscuit.
These little jammy coconut squares always remind me of my 24th birthday. It was 2018 and we were snowed in by The Beast from the East without any margarine ❄️ I wasn’t sure if I would be able to make any birthday treats but thankfully the baking cupboard was well stocked all the essentials for making a sponge ❤️
I sometimes make a lemon variation of this recipe and it is equally as delicious. I swap the vanilla essence for lemon essence, red food colouring for yellow food colouring, raspberry jam for lemon curd and coconut for white chocolate shavings.
Whatever version you try, I hope you enjoy.
5oz caster sugar
5oz plain flour
1 tsp vanilla essence
1 tsp red food colouring
2 tbsp raspberry jam
1 tbsp limoncello
4-5 tbsp desiccated coconut
Grease and line an 11X8″ cake tin. Preheat the oven to 180C.
Beat the eggs and sugar with an electric beater or stand alone for at least 10 minutes, until the mixture is thick enough to hold the figure 8. Beat in the vanilla.
Gently sift and fold in the flour in 3 or 4 batches.
Transfer to the prepared cake tin and bake in the preheated oven for 20 mins. Allow to cool completely in the tin.
To make the topping, toast the coconut in the oven for 2-3 minutes. Mix the jam with the limoncello and spread over the cake. Sprinkle over the toasted coconut and press down to ensure adhesion to the jam. Swap the limoncello for warm water or fruit juice if you wish.
This recipes cuts into 15 decent squares but that’s subjective 😋