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.
Servings: 12 Servings
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.