This coconut and jam cake is a classic British dessert! It’s a soft, buttery sponge cake topped with jam and a layer of shredded coconut!
I'm all for easy cakes! Like my Lemon Pomegranate Cake, my Ouzo-spiked Chocolate Orange Cake, and my Lemon Olive Oil Cake.
This delicious cake is really easy, too! My English friends say this cake was served during lunch at school when they were kids.
It's a traditional English cake that has many different names. Actually, I don't think I've ever come across a cake with so many different names!
In the UK it's called coconut tray bake, coconut and jam tray bake, coconut cake tray bake (or coconut traybake), coconut and jam sponge, and school cake.
No matter what you call it, this coconut jam cake is AMAZING!
But, what I like the most, though, is that it’s a one-bowl, no-fuss cake! It’s really simple to make, even for a beginner.
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Why you’ll love this recipe
- It’s relatively quick. This cake is ready in less than an hour.
- It has few ingredients, most of which you probably already have.
- It’s easy to make. This is definitely one of the easiest cakes to make!
- No decorating skills necessary. This is one of the greatest things I love about this cake! You don’t need to decorate it as it’s already decorated with shredded coconut.
- It’s not overly sweet. This cake is just sweet enough and very light.
What does this coconut and jam cake taste like?
This cake is incredibly moist and fluffy with a wonderful vanilla flavor. The jam and the shredded coconut on top pair so well with all the other flavors.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for coconut and jam cake
- Butter: I use unsalted butter. Just make sure it’s at room temperature.
- Sugar: I use regular granulated sugar.
- Eggs: You’ll need 4 eggs for this recipe. I used medium-sized eggs.
- Self-rising flour & baking powder: This recipe uses self-rising flour and a bit of baking powder. I haven’t tried it with all-purpose flour, but it should work if you add 2 ½ teaspoons baking powder.
- Vanilla: I use vanilla extract.
- Milk: You only need a tablespoon of milk.
- Salt: I use table salt, but you could use fine kosher salt or flaky sea salt.
- Unsweetened dried coconut: I use finely shredded dried or desiccated coconut that’s unsweetened. I think any sweetened coconut would make the cake too sweet.
- Jam: I use my homemade strawberry jam for this recipe, although you can use your favorite jam or marmalade.
Equipment you’ll need
- a hand mixer
- an 8x8 inch (20 x 20 cm) or 9x9 inch (23 x 23cm) pan - I used a 9x9 inch pan, if you have an 8x8 inch pan, the cake will be a bit thicker.
- parchment paper
HOW TO MAKE COCONUT AND JAM CAKE
Step-by-step instructions
First, prepare the pan. Grease it and line it with parchment paper. I make sure there is extra parchment paper hanging over the sides that I use to lift the cake out of the pan when it cools.
STEP 1
Beat the butter and the sugar together until the mixture is very creamy. This takes at least 5 minutes.
TOP TIP
If you don’t beat the butter and the sugar well, the cake could turn out very dense.
STEP 2
Add the vanilla and the eggs, one at a time, beating very well after each addition.
STEP 3
Add the flour and baking powder. I like to sift it over the egg mixture so that there aren’t any lumps in the batter. That way everything combines thoroughly.
STEP 4
Then fold everything together. I like using a rubber/silicone spatula for this. Then add the milk and salt and fold that in, too. Don’t overmix the batter, just fold everything together until combined.
STEP 5
Scoop the batter into the prepared pan and even out the surface.
STEP 6
Bake the cake. When it’s done, remove it from the oven and leave it in the pan for about 10 minutes. Then lift the cake out of the pan and place it on a wire rack to cool completely.
STEP 7
Spread the strawberry jam all over the top. I find it easier to use the back of a spoon for this.
STEP 8
Sprinkle the shredded coconut over the jam.
Recipe Notes
Storage Tips
You can store this cake in the refrigerator for up to about a week, just make sure it’s well-covered. I like putting it in an airtight container.
Freezing Instructions
I haven’t tried freezing this cake with the toppings, but you can definitely freeze it without them. I usually cut the cake into individual pieces and wrap each one in plastic wrap. Then I place each piece in a freezer bag or freezer-safe container. You can freeze this cake unfrosted for up to about 2 months. Thaw it in the refrigerator overnight.
ADD-INS & VARIATIONS
Here are a few ideas to make your coconut and jam cake a bit differently:
- For more coconut flavor and texture, add some unsweetened shredded coconut to the batter before baking! I would use coconut that’s finely shredded, as opposed to the thicker kind.
- Of course, you can use your favorite jam or marmalade! I think this cake would be amazing with raspberry jam, mandarin marmalade or peach jam.
- Easily make a coconut loaf cake by using a loaf pan.
TIPS FOR SUCCESS
- You really need to beat the butter and the sugar together well so that the cake becomes soft and fluffy and not dense.
- When the cake is done baking and you take it out of the oven, let it cool in the pan for about 10 minutes before removing it from the pan.
FREQUENTLY ASKED QUESTIONS
If you keep it well covered, like in an airtight container, it can last up to 5 days in the refrigerator. I've also stored this cake at room temperature, but only for a day.
Yes, but I'd freeze it without the jam and coconut topping. Just wrap individual slices with plastic wrap and then place them in freezer bags. They can be frozen for up to about 2 months.
HOW TO SERVE THIS COCONUT CAKE
This cake is delicious when it’s slightly warm. I’ve also been told that it’s phenomenal with custard! (I definitely need to try that !!!)
It’s also great with tea, but I also love it with coffee for breakfast! Delish!
Happy baking!
~Voula
MORE CAKE RECIPES TO TRY!
Let me know how this coconut and jam cake turns out for you in the comments below! I’d love to hear from you!
Recipe
Coconut and Jam Cake
Equipment
- a mixer (hand)
- an 8x8 inch (20 x 20 cm) or 9x9 inch (23 x 23cm) pan
- parchment paper
Ingredients
- 1 cup (225g) unsalted butter
- 8 oz (225g / 1 cup + 2½ tablespoons) sugar
- 1 teaspoon vanilla
- 4 medium eggs
- 8 oz (225g / 2 cups) self-rising flour
- ½ teaspoon baking powder
- 1 tablespoon milk
- ¼ teaspoon salt
- 6-10 tablespoons (about 150g / 5oz) strawberry jam
- ½ cup (75g / 2.6 oz) unsweetened, dried/desiccated coconut
Instructions
- Preheat the oven to 356°F / 180°C.
- Grease the pan and line it with parchment paper with extra hanging over the sides, (the paper will be used to lift the cake out of the pan when it cools). Set it aside.
- Beat the butter and the sugar together until the mixture is very creamy. This takes at least 5 minutes.
- Add the vanilla and the eggs, one at a time, beating very well after each addition.
- Sift the flour and baking powder over the egg mixture. Then fold it into the batter using a rubber/silicone spatula.
- Add the milk and salt and fold that in, too. Don’t overmix.
- Scoop the batter into the prepared pan and even out the surface.
- Bake the cake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- When the cake is done, remove it from the oven and leave it in the pan for about 10 minutes.
- Lift the cake out of the pan using the overhanging parchment paper and place it on a wire rack to cool completely.
- Spread the strawberry jam all over the top using the back of a spoon.
- Sprinkle the shredded coconut over the jam.
- Enjoy!
Notes
- If you don’t beat the butter and the sugar well, the cake could turn out very dense.
Dina
Looks amazing!
Voula
Thank you, Dina! This cake is so good!