Old school Jam & coconut sponge with custard
An easy and delicious jammy coconut traybake cake with a coconut sponge cake, your favourite jam and even more coconut on top!
Ingredients
Cake
- 325 g unsalted butter325 g caster sugar325 g self raising flour6 medium eggs125 g desiccated coconut
Decoration
- 300-400 g jam25 g desiccated coconut
Instructions
For the Cake
-
Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.Beat together the butter and sugar until light and fluffy.Add in the eggs, self raising flour, and desiccated coconut and beat again until combined well. Pour into the tin and bake in the oven for 45-50 minutes, or until baked through. Once baked, let the cake cool fully in the tin.
For the Decoration
- Spread the jam over the top of the cake. Sprinkle on the desiccated coconut evenly
Notes
- I recommend using a 9×13″ traybake tin for this recipe. This cake will last for 3-4 days once made. For a 9″ square tin – I would recommend a 4 egg/200g sugar/butter/flour and 75g desiccated coconut mixture. Baked for 35 minutes!
