Relive your School Days with my Jam Coconut Cake! | Supergolden Bakes

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought fruit spread

Fruit puree is lower in sugar.

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 bicarbonate 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!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens