This Simple Jam and Coconut Cake is a delightful traybake that’s easy to prepare and incredibly satisfying. The cake has a soft, buttery crumb with a hint of coconut, topped with sweet strawberry jam and a sprinkle of desiccated coconut for extra texture and flavor. Perfect for afternoon tea, picnics, or any time you need a straightforward yet delicious treat, this cake is bound to become a favorite in your home.
Ingredients
For the Cake:
- 250 g unsalted butter (1 cup + 2 tbsp), at room temperature
- 210 g caster sugar (1 cup)
- 4 large eggs, at room temperature
- 250 g plain (all-purpose) flour (1 cup + 12 tbsp)
- 2 teaspoons baking powder, leveled
- ¼ teaspoon fine salt, leveled
- 2 teaspoons vanilla extract
- 100 ml canned coconut milk (7 tablespoons)
- 100 g strawberry jam (⅓ cup)
- 80 g desiccated coconut (13 tablespoons)
For the Topping:
- 200 g strawberry jam (½ cup + 2 tablespoons)
- 40 g desiccated coconut (7 tablespoons)
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking tray with parchment paper for easy removal.
- Make the Cake Batter:
- In a large mixing bowl, cream the butter and caster sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the eggs individually, mixing thoroughly after each one.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt until well blended.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Add the coconut milk and mix until the batter is smooth and well-incorporated.
- Layer with Jam and Coconut:
- Pour the batter into the prepared baking tray and smooth the top.
- Warm the 100 g of strawberry jam slightly to make it easier to spread, then gently spread it over the batter.
- Sprinkle the desiccated coconut evenly over the jam layer.
- Bake the Cake:
- Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cake cool completely in the tray.
- Add the Topping:
- Once the cake has cooled, spread the remaining 200 g of strawberry jam over the top, creating a thick layer.
- Sprinkle the remaining desiccated coconut (40 g) evenly over the jam.
- Serve:
- Slice the cake into squares and serve as desired.
- This cake stores well in an airtight container for up to three days.
Conclusion
This Simple Jam and Coconut Traybake Cake is a delightful combination of buttery cake, fruity jam, and textured coconut. Easy to make and perfect for sharing, it’s a lovely option for gatherings or whenever you’re craving something sweet and homemade. Each slice offers a perfect balance of flavors and textures that are sure to please everyone!
Simple Jam and Coconut Traybake Cake – Perfectly Moist and Flavorful
A soft, buttery coconut cake with a layer ofstrawberry jam and a topping of desiccated coconut – a simple, crowd-pleasingtraybake that’s perfect for any occasion.
For the Cake:
- 250 g unsalted butter (1 cup + 2 tbsp, at room temperature)
- 210 g caster sugar (1 cup)
- 4 large eggs (at room temperature)
- 250 g plain (all-purpose flour (1 cup + 12 tbsp))
- 2 teaspoons baking powder (leveled)
- ¼ teaspoon fine salt (leveled)
- 2 teaspoons vanilla extract
- 100 ml canned coconut milk (7 tablespoons)
- 100 g strawberry jam (⅓ cup)
- 80 g desiccated coconut (13 tablespoons)
For the Topping :
- 200 g strawberry jam (½ cup + 2 tablespoons)
- 40 g desiccated coconut (7 tablespoons)
Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking tray with parchment paper for easy removal.
Make the Cake Batter:
- In a large mixing bowl, cream the butter and caster sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the eggs individually, mixing thoroughly after each one.
Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt until well blended.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Add the coconut milk and mix until the batter is smooth and well-incorporated.
Layer with Jam and Coconut:
- Pour the batter into the prepared baking tray and smooth the top.
- Warm the 100 g of strawberry jam slightly to make it easier to spread, then gently spread it over the batter.
- Sprinkle the desiccated coconut evenly over the jam layer.
Bake the Cake:
- Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cake cool completely in the tray.
Add the Topping:
- Once the cake has cooled, spread the remaining 200 g of strawberry jam over the top, creating a thick layer.
- Sprinkle the remaining desiccated coconut (40 g) evenly over the jam.
Serve:
- Slice the cake into squares and serve as desired.
- This cake stores well in an airtight container for up to three days.