Jam and Coconut Cake | Jam and Coconut School Sponge Cake | Old School Traybake

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

All-purpose flour is more common and cheaper; add baking powder for leavening.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often less expensive and can be used similarly.

jam

🥗Healthier: fruit spread

💰Cheaper: homemade jam

Homemade jam can be made with less sugar and is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar can be cheaper and adds a different flavor profile.

In a large mixing bowl, place butter and sugar and beat until lighter and fluffier in color and consistency, about 4 to 7 minutes.

Scrape down the bowl to incorporate any bits that may not have mixed well.

Gradually add eggs one at a time, beating well between each addition. If the mixture scrambles, add a tablespoon of dry mix to help break it up.

Scrape down the bowl again to ensure everything is incorporated.

Sift in the dry ingredients and desiccated coconut, mixing on low speed and then increasing to medium-high until a cake batter forms. Be careful not to overmix.

If needed, add a little milk to help with the consistency.

Scrape down the bowl again to incorporate any bits that may not have been fully mixed in.

Grab an 8-inch square tin lined with parchment paper and pour the cake batter into it, spreading it out evenly.

Bake in the preheated oven until fully baked, then add a thin, level layer of jam on top and sprinkle a generous amount of desiccated coconut over it.

Slice the cake into 16 portions or 8 generous portions as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens