Step by step method

1. Preheat the oven to 180°C.
2. Grease a square cake tin.
3. In a large bowl cream the Stork Bake and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition until blended.
5. Sift the dry ingredients into a separate bowl.
6. Add to the creamed mixture, alternating with the milk mixture.
7. Add the vanilla essence.
8. Spoon the batter into the prepared tin. Bake for 20 - 25 minutes or until done (a skewer inserted in the middle should come out clean).
9. Leave to cool.
10. Bring the water to the boil in a saucepan.
11. Add the coconut, sugar and cinnamon.
12. Boil until almost all the water has evaporated and the mixture starts to look sticky.
13. Set aside to cool.
14. Beat the egg whites until stiff and add to the coconut mixture.
15. Spread a layer of warmed jam on the cake.
16. Top with the coconut mixture.
17. Put in the oven until the coconut turns golden brown.
18. Serve lukewarm with cream on the side.