Place the pan covered on medium low flame and heat it for 20 minutes to preheat.
If using an oven, preheat it on 180°C for 20 minutes.
In a bowl, combine, flour, sugar, baking powder and baking soda.
Add milk, curd, melted butter and vanilla and whisk to combine.
Once the batter is without any lumps, pour it into a lined 7" square tin.
Place the tin inside the preheated pan/ oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Rest it for 5 minutes on wire rack and then flip it onto the wire rack.
Remove the tin and paper and allow the cake to cool.
When the cake is cooling, mix together jam and water and heat it on low flame.
When it starts boiling, allow it to boil for 20-30 seconds and immediately pour it over the cake.
Spread it evenly and add the coconut topping.
Now allow this to cool completely. Slice it into cubes or rectangles.