How to make blackcurrant and coconut cake

• Melt the butter in a large saucepan.
  100 g butter
• Add buttermilk, rum or juice, and sugar to the butter - mix.
  250 ml buttermilk, 100 g sugar, 1-2 tablespoons rum
• Sift the flour directly into the pot along with the baking powder.
  375 g wheat flour - all-purpose, 1.5 teaspoons baking powder
• Add the eggs and mix.
  3 eggs
• Mix with a spoon - just until the ingredients are combined.
• Transfer the batter to a 30 cm loaf pan (a 20x20 cm square pan can also be used) - I greased mine with butter and dusted it with flour.
• Bake at 180 degrees Celsius - top/bottom heat for about 30-40 minutes - until a skewer comes out clean.
• After baking, remove from the oven and let stand for about 10 minutes.
• Remove the cake from the pan and place it on a wire rack.
• Prick the top of the cake generously with a fork.
• Transfer the blackcurrant jam to a saucepan and heat it.
  about 100 g blackcurrant jam
• Spread the hot jam over the top of the cake and immediately sprinkle with desiccated coconut.
  desiccated coconut