Preheat the oven to 180 degree Celcius

Sieve the flours,baking soda and salt together to ensure even mixing. Keep it aside in a bowl

In a mixing bowl, combine the sugar, milk, oil, lemon juice and vanilla essence and whisk until the sugar dissolves completely.

Slowly add the sifted flour to it and gently mix until the batter shows no trace of flour.

Pour the batter into the greased square cake tin and place it in the preheated oven.

Bake for 30-35 minutes

Remove from the oven and let it cool completely.

Slice the cake into cubes

Spread the coconut on a plate

Place the jams separately in microwave safe plates and melt them for a minute

Take the plates out of the oven and coat the cake cubes in desired jams quickly (I have divided the cubes equally for mango and strawberry jams)

Once coated with jam, roll the cubes on desiccated coconut and place each on a plate or tray to set for 15-30 minutes

You may want to refrigerate it for an hour, if you are fond of cold cakes.

Enjoy!