Coconut Jam Traybake

This Coconut Jam Traybake is a soft, buttery cake filled with coconut flavour and finished with a generous layer of raspberry jam and desiccated coconut. The combination of sweet raspberry and coconut gives it a familiar, comforting flavour while keeping the recipe simple enough for everyday baking.

The sponge stays tender thanks to butter and milk, while desiccated coconut adds both flavour and a little texture. Once the cake has completely cooled, the raspberry jam is spread over the top and finished with more coconut. It is an easy cake to slice into squares and is perfect with tea or coffee, for family gatherings, or whenever you want a simple homemade treat.

Servings: 9-12 - Prep: 20 min - Cook: 34-42 min - Total: About 1 hour + cooling

Ingredients

For the Cake

• 150 g unsalted butter, softened (⅔ cup)

• 140 g caster sugar (about ⅔ cup)

• 3 large eggs, at room temperature

• 1 tsp vanilla extract

• 180 g plain flour (1½ cups all-purpose flour)

• 1¼ tsp baking powder

• Pinch of salt

• 60 g desiccated coconut (about ¾ cup)

• 100 ml milk, at room temperature (about ⅓ cup + 1 tbsp)

For the Topping

• 150 g smooth raspberry jam or fruit spread (about ½ cup)

• 30-40 g desiccated coconut (about ⅓ cup)

Instructions

1. Prepare the oven

Preheat the oven to 180°C conventional / 160°C fan / 350°F.

2. Prepare the tin

Lightly grease a 20 cm (8-inch) square cake tin. Line the base and sides with baking paper, leaving an overhang on two sides so the cake can be lifted out easily after baking.

3. Cream the butter and sugar

Place the softened butter and caster sugar in a large mixing bowl. Beat with an electric mixer for approximately 3 minutes, until noticeably paler and fluffy. Scrape down the sides and bottom of the bowl once or twice so everything mixes evenly.

4. Add the eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as necessary before adding the next egg.

Mix in the vanilla extract. If the mixture begins to look slightly curdled, add a spoonful of the measured flour and continue mixing gently.

5. Combine the dry ingredients

In a separate bowl, whisk together the plain flour, baking powder, salt, and 60 g desiccated coconut. Mix well so the baking powder and coconut are evenly distributed.

6. Start combining the batter

Fold half of the dry ingredients into the butter mixture using a spatula. Mix gently until mostly incorporated.

7. Add the milk

Pour in the room-temperature milk and fold gently. Add the remaining dry ingredients and continue folding only until no visible dry flour remains. Avoid overmixing, as this can make the cake denser.

8. Fill the tin

Transfer the batter to the prepared cake tin. Spread it evenly into the corners and gently level the surface with a spatula.

9. Bake

Bake for approximately 35-40 minutes.

Begin checking the cake after about 30 minutes. The cake is ready when the centre springs back gently when touched and a skewer inserted into the middle comes out clean or with a few fine crumbs. If wet batter remains, continue baking for a few more minutes before checking again.

10. Cool the cake

Leave the cake in the tin for 15 minutes. Carefully lift it out using the baking paper and transfer it to a wire rack. Remove the paper and allow the cake to cool completely before adding the topping.

11. Prepare the raspberry jam

Place the raspberry jam in a small bowl. If it is very firm, warm it for approximately 10 seconds in the microwave, or place the bowl over warm water for a few minutes. The jam should become easily spreadable but should not be hot. If your jam is already soft and spreadable, there is no need to warm it.

12. Add the jam topping

Once the cake is completely cold, spread the raspberry jam evenly over the top. Take the jam all the way to the edges for an even finish.

13. Add the coconut

Sprinkle 30-40 g desiccated coconut evenly over the raspberry jam. Press it extremely lightly with your fingertips so it adheres to the jam without becoming compressed.

14. Set and slice

Allow the topping to settle for approximately 20 minutes before cutting. For neat squares, use a sharp, clean knife and wipe the blade between cuts. Serve with tea or coffee.

Tips and Tricks

✅ Make sure the butter is properly softened before creaming it with the sugar. This helps create a lighter, softer sponge.

✅ Use room-temperature eggs and milk so they combine more smoothly with the butter mixture.

✅ Add the eggs one at a time to reduce the chance of the mixture curdling.

✅ If the batter begins to split after adding the eggs, add a tablespoon of the measured flour and mix briefly.

✅ Use unsweetened desiccated coconut if possible, as the cake and jam already provide plenty of sweetness.

✅ Fold the flour gently and stop mixing as soon as everything is combined. Overmixing can make the sponge heavy.

✅ Begin checking the cake after 30 minutes, as ovens and cake tins can vary.

✅ Allow the cake to cool completely before adding the raspberry jam. Warm cake can cause the jam to melt and soak into the surface.

✅ Warm the jam only slightly if it is difficult to spread. It should be soft rather than hot.

✅ Smooth raspberry jam gives the neatest finish, but raspberry preserve can also be used if you prefer a more textured topping.

✅ Add the desiccated coconut immediately after spreading the jam so it sticks properly.

✅ Raspberry and coconut are a classic combination, but strawberry or blackcurrant jam can also be used for a different flavour.

✅ For clean slices, allow the topping to settle before cutting and wipe the knife between each slice.