JAM & COCONUT LOAF RECIPE - EASY HOMEMADE SPONGE - How To Make

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Flakes are less processed and can be lower in sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can add moisture and a deeper flavor.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand options can be more affordable without sacrificing flavor.

Cream together 150 grams of butter and 150 grams of sugar until combined.

Crack 2 eggs into a cup and whisk them.

Add the whisked eggs to the butter and sugar mixture and whisk until combined.

Gradually add 300 grams of self-raising flour, folding it into the mixture.

Add milk gradually until the batter reaches a desired consistency, mixing well.

Prepare a loaf pan with parchment paper or grease it generously.

Layer the batter into the prepared loaf pan.

Bake in a preheated oven at 190°C (375°F) for about 50 minutes, checking halfway through to see if the top is browning too much, and cover with foil if necessary.

Check for doneness by inserting a wooden skewer; it should come out clean.

Once baked, remove from the oven and let it cool slightly before removing from the pan.

Spread jam over the top of the loaf and cover with desiccated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens