Jam and Coconut Cake
A soft, tender traybake finished with a glossy layer of fruit jam and a generous scattering of sweetened coconut. This traditional cake is straightforward to prepare and bakes to a light, golden finish.
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Ingredients
- 5 large eggs brought to room temperature
- 280 grams margarine
- 280 grams fine sugar
- 300 grams fruit jam such as apricot or raspberry
- 280 grams self-rising flour preferably Swans Down for a lighter crumb
- 100 grams sweetened shredded coconut
Instructions
- Heat the oven to 180°C, or 160°C for a fan oven, or Gas Mark 4. Line a 9 x 12-inch baking tin with greaseproof paper and set it aside.
- Place the margarine and sugar into a large mixing bowl and beat together until the mixture becomes pale and fluffy.
- Add the eggs individually, beating well after each addition so that every egg is fully incorporated before the next is added.
- Sift the self-rising flour into the bowl, then fold it in gently until a smooth, even batter has formed.
- Spoon the batter into the prepared tin and level the surface evenly. Bake for 30 to 40 minutes, or until the cake is well risen, lightly golden, and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and leave it in the tin for a few minutes so it can settle and firm slightly.
- Transfer the cake to a wire rack and allow it to cool completely. This helps prevent moisture from collecting underneath.
- Once the cake is fully cold, warm the jam in the microwave for about 20 seconds, if desired, to make it easier to spread.
- Cover the top of the cake with the jam, taking it right to the edges and into the corners.
- Scatter the shredded coconut evenly over the jam to finish.
Notes
Room-temperature eggs help the batter combine more smoothly.
Warming the jam is optional, but it makes spreading easier.
Apricot and raspberry jam both work particularly well in this cake.