Heat oven to 180C/160C fan/gas 4.
Grease and line a 20 x 30cm baking or
roasting tin with baking parchment. Beat
250g butter, 280g flour, 250g sugar, ¼ tsp
baking powder, 4 eggs, a pot of yogurt
and 1 tsp vanilla together with an electric
whisk until lump-free. Spoon into tin and
bake for 25 mins until a skewer poked
in comes out clean. Repeat three more
times to make 4 sponges. Cool on wire
racks. Sponges can be wrapped well in
cling film and frozen for up to a month.
Trim edges off each sponge, then cut
each into 15 x roughly 5cm squares.
Warm jam and marmalade until runny,
sieving the marmalade of its bits. Tip the
coconut onto a tray. Brush each square
on the top and sides with either curd, jam
or marmalade – then dip into coconut.
Can be made the day before and stored
in airtight containers. Top with love
hearts and sit on squares of coloured
paper before the wedding.