Today I’m showing you how to make a super easy jam and coconut loaf cake.
This recipe was one that was requested not by someone on my blog or social media but by my own nan. The combination of jam and coconut wasn’t something I had heard of before she mentioned it, so I was excited to try a new flavour combination.
Seeing as I hadn’t heard of this cake, I asked my nan what it was. It’s simply a coconut sponge cake which is topped with a layer of jam and finished with desiccated coconut. It’s a really straightforward recipe… It may not be anything special but hey, it would make the perfect snack on a afternoon with a cuppa.
In the more traditional recipes, you’d use a strawberry jam (or you could use some sort of red berry based jam) however, you can use whatever jam you like most.
Anyway, let’s get started, shall we?
175g Granulated sugar.
225g Plain flour.
1 tsp baking powder.
75g Desiccated coconut.
60-80g Jam (of your choice – I chose strawberry).
Desiccated coconut (don’t be stingy, be generous).
Start by doing some prep work. Preheat your oven to 180˚c/350˚f, weigh up your ingredients and prepare your loaf tin by coating with a thin layer of butter, greasing and lining a standard loaf tin with some butter and greaseproof paper and finally get any equipment you may need ready in advance, such as a mixing bowl and mixer.
To start the cake recipe, you’ll want to get your mixing bowl of choice and place the butter and sugar into the bowl and beat until the two are light and fluffy.
Add in your eggs, one at a time. Beating well in between each addition.
Go ahead and give the bowl a good scraping down, scrape down the sides and bottom of your bowl to incorporate any bits that not have been fully worked in from earlier on.
Sift in your flour and baking powder then add in the desiccated coconut and mix that over a medium speed until a cake batter has formed. Try not to overmix your batter, this will result in a tough textured cake.
You’ll now want to transfer the cake batter into your lined loaf tin and level it off using an offset pallet knife. Bake that on the middle shelf of your oven for around 60 minutes (check the cake at around 45 minutes into baking and cover with foil if the top of your cake starts to darken while baking).
Bake until a tester comes out clean, for me this was 60 minutes (this time may be longer or shorter for you depending on your oven).
Allow the cake to cool in the tin for 10-15 minutes, then remove from the tin an allow to completely cool on a cooling rack.
Get your cake, once completely cooled. Add your jam on top of the cake and spread it around until you have a roughly consistent layer all over.
Sprinkle over a generous amount of desiccated coconut (to your personal preference) and leave for 10 minutes.
Enjoy this cake cut into slices with a hot beverage, such as tea or coffee or enjoy as a treat with custard.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.