Eat-your-heart-out Coconut & Chia Jam Fancies

1. Preheat the oven to 180 C (fan) and line a square cake tin with baking paper.

2. In a bowl or using a stand mixer, cream together the butter and sugar until pale and fluffy. Then add in the eggs, yogurt, flour, coconut, baking powder and lemon juice and mix until combined.

3. Pour the batter into the lined cake tin and bake for 30 minutes until golden or until a toothpick inserted comes out clean. Place on a wire rack to cool.

4. While waiting for the cake to cool, you can make your chia jam. In a large saucepan over a gentle heat cook your raspberries for around 10 minutes, or until soft and falling apart.

5. Take the pan off the heat and allow to cool slightly. Then add your chia seeds, stir well and then leave to cool and thicken. Your jam will keep in the fridge for up to 3 weeks.

6. When your cake is completely cool, cut into equal squares, and pour some desiccated coconut into a shallow bowl. Use a fork to spear each square of cake and then coat the sides in the chia jam using a palette knife or the back of a spoon.

7. Once covered in jam you can roll each side in the desiccated coconut, and then they are ready to be enjoyed.

Tip: If you want to keep things less messy, don't cut up the cake, and simply cover the top in the chia jam, before sprinkling over the coconut.