This classic combination is not one to miss, trust me. Today I’m sharing a super quick and easy recipe for a jam and coconut traybake.
Recently I’ve been making this cake quite a lot, mostly for my nan as this is her favourite cake. I made this while the lockdown was still quite struct, so finding coconut was like finding flour – almost impossible.
This is quick, easy and cheap to make. If you have older friends and family, this will make the perfect nostalgic treat for them. So why not give it a try and share with them, when you can?
If you’re not sure you’d like this cake, I’m sure you will. It starts with a light coconut cake, which is topped with jam and more coconut – perfect as a snack anytime of day!
Anyway, let’s get started, shall we?
115g Granulated sugar.
115g Self raising flour.
75g Desiccated coconut.
Milk (only if needed).
30-50g Jam (whichever flavour you like but I like strawberry).
40-50g Desiccated coconut (use more or less, whatever takes your fancy).
Before you get started on making this cake, you’re best to do some prep work. Start by lining your 8 inch cake tin with parchment paper, weigh up all of the ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need such as a mixing bowl and spatula.
To start on the cake, grab a mixing bowl and place in the butter and sugar. Beat the two together until they are lighter and fluffier in colour and consistency – this doesn’t take too long, about 5 minutes is ideal.
Then you can go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
You can then add you egg, one at a time, beating well in-between each addition. The consistency will change and become looser but this is completely normal, it may even start to look curdled.
Now you can add in the flour, passing it through a sieve first (this is just to remove any lumps that may be in the dry ingredients). You will also want to add in the desiccated coconut.
Mixing on a low speed to start with, working your way up to a medium-high speed, ensuring you’re only mixing the cake batter until the dry ingredients have been fully incorporated and you can’t see a trace of a single ingredient. Add milk if needed.
Give the bowl another quick scrape down, just to incorporate any last bits that may not have been fully worked into the mix.
Take your lined 8 inch cake tin and pour the cake batter into it, the level it out as best you can. This is to help with the consistency when its baking – I find the back of a spoon works well or a small cranked palette knife is what I like to use.
Place into your preheated oven and bake for 15-20 minutes (use a cake tester, when inserted, it should come out clean). It should be risen and golden brown – allow to cool until it’s fully cooled down.
Once the cake is cooled down, you can then go ahead and finish the cake off. Take the jam and place it into the centre of the cake and spread it out until you have a consistent layer, then sprinkle over the desiccated coconut until you have enough of a layer and then set aside for a short while just to allow the jam to firm up a little.
Then you can go ahead and cut the cake up, into 8 generous portions of 16 more bitesize portions, its up to you!
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.
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