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

Author: Sarah Mark

Prep Time
30 minutes

Cook Time
50 minutes

Decorating Time
10 minutes

Total Time
1 hour, 30 minutes

Course:

Dessert

Cuisine:

Cake

Keywords:

coconut cake jam Jam and Coconut School Cake

🧂 Ingredients

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
150-200 g Strawberry Jam
100 g Desiccated Coconut

Instructions

1 Preheat the oven to 170C (150C Fan). Line your cake tin with baking parchment
and leave to one side.
2 In a large bowl, cream together the sugar and butter until light and fluffy
3 Add in the remaining ingredients and whisk until all the ingredients are
combined.
4 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.
5 Leave to cool for 10-15 minutes in the tin before moving to a wire cooling rack
to cool fully.
6 Once the cake has cooled fully, spread the strawberry jam in an even layer over
the top of the cake.
7 Sprinkle over the dessicated coconut. Cut into individual slices and enjoy.