Jam and Coconut Sponge Cake | Easy Tray Bake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor, while margarine can be more economical.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be less expensive.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut flour

Unsweetened flakes reduce sugar intake, while coconut flour can be a cost-effective filler.

jam

🥗Healthier: fruit preserves

💰Cheaper: homemade jam

Fruit preserves often have less sugar, and homemade is usually cheaper.

Add softened butter to a large mixing bowl.

Add granulated sugar and whisk for at least 2 to 3 minutes until the butter turns from yellow to cream and the mixture looks fluffy.

Add eggs and continue to whisk for another 2 to 3 minutes until the mixture thickens and all ingredients are well incorporated.

Add vanilla extract and yogurt, then use a spatula to mix everything together.

If the mixture starts to curdle, don't worry; it will come back together after adding flour.

Add all-purpose flour and baking powder, and gently fold the mixture until combined, being careful not to overbeat.

Add milk and continue to fold gently until everything is mixed thoroughly.

Pour the batter into a lined cake tin and spread it out evenly.

Bake in the oven for 35 to 45 minutes.

Check if the cake is cooked by inserting a toothpick and ensuring it comes out clean.

Let the cake rest in the tin for 5 minutes before turning it out onto a wire rack.

Let the cake cool completely while preparing the jam.

Add a couple of tablespoons of hot water to the jam and mix until ready; this can be skipped if desired.

Spread the jam onto the cooled cake, optionally using the syrup consistency for extra moisture.

Finish with a sprinkling of desiccated coconut and cut into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens