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thumbnail image of old school jam and coconut traybake cake

Old School Jam & Coconut Sponge Cake

Enjoy a blast from the past with this delicious retro coconut jam traybake.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 slices
Calories: 404kcal

Ingredients

Traybake cake

  • 250 g Softened butter
  • 250 g Caster sugar
  • 1 Teaspoon Vanilla extract
  • 4 Medium Eggs
  • 250 g Self-raising flour
  • 3 Tablespoons Milk

Topping

  • 200 g Strawberry jam
  • 40 g Desiccated coconut

Instructions

  • Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch baking tin.
  • In a large bowl, mix the butter and sugar together then stir in the vanilla extract.
  • Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter.
  • Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
  • Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.

Topping

  • Put the jam into a bowl and mix well to loosen it. Then spread it over the cooled cake.
  • Sprinkle the desiccated coconut on top, cut into slices and enjoy!

Video

Notes

  • Store in an airtight container for up to 5 days.

Nutrition

Serving: 1slice | Calories: 404kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 23mg | Potassium: 24mg | Fiber: 1g | Sugar: 38g