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–+ servings

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine British-inspired
Servings 12 Squares
Calories 300 kcal

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 9x13-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.

Nutrition

Calories: 300kcal
Keyword Jam and Coconut Cake
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