Coconut and Jam Traybake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but white sugar is often less expensive.

desiccated coconut

🥗Healthier: shredded coconut

💰Cheaper: dried coconut flakes

Shredded coconut can provide a similar texture with potentially lower cost.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Fruit preserves can be lower in sugar, while store brands often offer savings.

In a bowl, add butter or margarine and sugar.

Mix the butter and sugar for about 2 to 3 minutes until soft and fluffy.

Add 4 eggs, self-raising flour, 1 teaspoon of vanilla extract (optional), 3 tablespoons of milk, and desiccated coconut to the bowl.

Mix all ingredients together until well combined.

Use a spatula to scrape down the sides of the bowl and fold in any flour that is sitting on the sides.

Line a 9 by 9 square tin and spread the mixture evenly to the edges.

Preheat the oven and bake in the oven for about 35 to 40 minutes.

Once baked, let the cake cool completely until golden and risen.

Mix raspberry jam (or strawberry jam) in a bowl to make it easier to spread.

Spread a couple of tablespoons of jam over the cooled sponge, reaching the edges.

Sprinkle a generous amount of desiccated coconut over the jam.

Cut the tray bake into 16 pieces or 12 larger pieces, cutting across the middle and then halving each section.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens