Jam and Coconut Traybake

This Jam and Coconut Traybake is an absolute classic! It has a layer of delicious cake packed full of coconut and is topped with strawberry…

This Jam and Coconut Traybake is an absolute classic! It has a layer of delicious cake packed full of coconut and is topped with strawberry jam and more coconut. 

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Classic Bake 

This Jam and Coconut Traybake is an absolute classic. For me, I always remember having this in school during lunchtime with custard and they are absolutely delicious. 

Taste Tester 

So, this Jam and Coconut Traybake was included in August’s Taste Tester Box (you can find out more HERE!) and it got such good feedback, that it is absolutely jam-packed with coconut; perfection. 

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Lemon and Coconut Cake

Pina Colada Cupcakes

Cake Tin 

I made this cake in a large rectangle cake tin and I found it the perfect size. I used a 9 x 13-inch cake tin and got 12 large slices from it. You could cut it smaller and get up to 16 servings from this cake. 

Coconut Cake 

To make the coconut cake I used my trusted vanilla cake recipe and made a few slight tweaks to it. 

I started by creaming together the butter and sugar. For this cake, you can use either unsalted butter or a baking spread like Stork both work perfectly. Before adding the remaining ingredients. 

You need to beat the ingredients together until everything is completely combined. I did this using the beater attachment on my stand mixer but you could use a hand mixer or a wooden spoon. 

I used desiccated coconut in the sponge as this is what I decorated the top of the cake with. If you want it to be even more coconutty or you want a smoother batter, then you could use a coconut flavouring instead like this one from Foodie Flavours

Baking 

There are a few different ways to tell if the cake is baked. The cake should be golden brown in colour and if you gently press down on the top of the cake it should spring back to its original position when you remove your finger. 

Another way to tell if the cake is baked is by using a cake tester or a skewer and testing the thickest part of the cake. If the tester/skewer comes out clean then the cake is baked, if there is still batter on the cake pop it back into the oven for 3-4 minutes and repeat until the skewer comes out clean. 

Cooling 

The cake needs to be completely cool before you decorate the top. 

I always leave the cake in the cake tin for 10-15 minutes after I have taken it out of the oven before transferring it onto a wire rack to cool fully. 

Jam and Coconut Topping 

The beauty of this cake is that you can use any jam on the top of the cake. I went with strawberry jam because this is how I remember the cake and to be honest strawberry jam is my favourite. This would be delicious with raspberry or blueberry jam too. 

I spread the jam on the top quite thickly and then sprinkled over the desiccated coconut. 

Alternatives 

You can use a coconut flavouring in the cake instead of the desiccated coconut if you prefer. 

You can use any flavoured jam on the top of the cake 

Equipment

Cake Tin

Mixing Bowls

Scales

Spatula

Wire Cooling Rack

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4 from 1 vote

Jam and Coconut Traybake

This Jam and Coconut Traybake is an absolute classic! It has a layer of delicious cake packed full of coconut and is topped with strawberry jam and more coconut. 
Prep Time30 minutes
Cook Time50 minutes
Decorating Time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Cake
Keyword: Cake, Coconut, Jam, Jam and Coconut, School Cake
Servings: 12 Servings
Author: Sarah Mark

Ingredients

To Make the Coconut Cake

  • 350 g Unsalted Butter or Stork
  • 350 g Self-Raising Flour
  • 350 g Caster Sugar
  • 7 Large Eggs
  • 150 g Desiccated Coconut
  • 1 tsp Baking Powder

To Decorate

  • 150-200 g Strawberry Jam
  • 100 g Desiccated Coconut

Instructions

To Make the Coconut Cake

  • Preheat the oven to 170C (150C Fan). Line your cake tin with baking parchment and leave to one side.
  • In a large bowl, cream together the sugar and butter until light and fluffy
  • Add in the remaining ingredients and whisk until all the ingredients are combined.
  • Pour the mixture into the cake tin and bake in the oven for 45-50 minutes. You will know they are ready when they are springy to touch.
  • Leave to cool for 10-15 minutes in the tin before moving to a wire cooling rack to cool fully.

To Decorate

  • Once the cake has cooled fully, spread the strawberry jam in an even layer over the top of the cake.
  • Sprinkle over the dessicated coconut. Cut into individual slices and enjoy.

Notes

  • This Jam and Coconut Traybake will last up to 5 days in an airtight container.

2 comments

  1. 4 stars
    This recipe takes me back to my early primary school days! I haven’t thought about this kind of tray bake since then so reading and seeing this was such a lovely dose of nostalgia. I used to absolutely LOVE this cake, I’m going to have to make it!

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