This retro Jam and Coconut Sponge is a true classic! An easy all-in-one jam and coconut tray bake recipe that’s yummy and perfect for sharing.
The emotional rollercoaster that this year has put us through definitely calls for extra cake. Like, A LOT OF CAKE. Am I right?
This Jam and Coconut tray bake has been on my “to share” list for such a long time. I am actually a little embarrassed I am only posting the recipe now as it’s a firm favourite in our house.
This old fashioned jam and coconut cake is another school days pudding has been popular with kids and adults alike for decades.
It was often served with custard – especially pink custard – or simply sliced into squares. Either way it is ridiculously delicious, much like my School Days Sprinkle Cake, for such a simple bake!
ALL IN ONE JAM AND COCONUT TRAY BAKE
This cake is so easy it will take you less than five minutes to whip up! The only thing to keep in mind is to use room temperature ingredients. Here’s what you will need:
- Flour – I used plain flour plus baking powder and bicarbonate of soda. You can use self raising flour if you prefer – without the added raising agents of course!
- Sugar – caster sugar or golden caster sugar, a.k.a superfine sugar if you are in North America. You can also use granulated, not a deal breaker!
- Baking spread – I like to use Stork in this cake as it is soft and you can use it straight from the fridge. If you use butter make sure it is softened.
- Eggs – medium eggs at room temperature
- Milk – I usually warm the milk in the microwave for a few seconds. You can use whole or skimmed milk or non dairy milk.
- Flavourings – Vanilla Bean Paste, vanilla extract or coconut extract to play up that flavour plus lemon or orange zest
You will also need
Softened jam to spread over the cake. Raspberry jam is a good option as it cuts through the sweetness of the sponge. This time I used my passion fruit jam (sieved to remove the seeds) so you can definitely play around with the flavours!
Desiccated coconut to sprinkle over the cake. I know coconut is a love it or hate it ingredient in some circles so you can leave it out if you prefer. If my kids had the vote it would be sprinkles instead of coconut every time…
HOW TO MAKE JAM AND COCONUT CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Add the flour, sugar and raising agents in a mixing bowl and stir to combine. Now add the remaining ingredients: Stork, lemon zest, vanilla extract, milk and eggs.
Beat all the ingredients an electric hand or stand mixer, stopping to scrape the bottom and sides of the bowl halfway through.
Spread the batter into a lined 9×13 inch cake tin and bake for 35-40 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Lift the cake out of the tin using the paper liner and cool on a wire rack.
Poke small holes over the cake using a chopstick, lemon drizzle cake style (this is optional). Warm the jam in the microwave or a saucepan and spread over the cake.
Spread an extra layer of softened jam over the cake and sprinkle with the desiccated coconut. Slice into squares and serve plain or with custard. YUMM!
This is a great cake for bake sales and parties as it serves a big crowd. It stays fresh for several days in an airtight container if you want to keep it all to yourself!
Looking for more easy bakes? Try these popular recipes!
- Easy Malteser Tray Bake
- Easy Yogurt Cake
- Vanilla Sprinkle Cake (Funfetti Cake)
- Best Orange Cake
- Tottenham Cake – a Classic British Traybake
Jam And Coconut Cake
- 350 g ( 2¾ cups) plain flour (all purpose flour or cake flour)
- 330 g (1 ⅔ cups) sugar caster or granulated
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) Stork or softened butter
- 4 medium eggs
- 120 ml (½ cup) milk room temperature
- 1 tsp vanilla extract or coconut extract
- 1 lemon zest only
- 250 g (1 cup) smooth jam of your choice such as raspberry or strawberry
- 100 g (1 cup) desiccated coconut (or use sprinkles)
- Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the Stork or softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Pour the batter into the prepared cake pan and level using a spatula.
- Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
- Put half the jam in a saucepan and stir over low heat to soften. You can add a little water or lemon juice if it needs loosening.
- Poke small holes over the cake using a chopstick. Liberally brush the cake with the warm jam.
- Stir the remaining jam to soften and spread over the cake.
- Sprinkle with the coconut, slice the cake into squares using a serrated knife and make sure to share!
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature – not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!