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So we all know this classic bake right?! It’s one of the most iconic throwback style cakes that exists and I LOVE IT! Honestly, sometimes the simplest of bakes are the best and that will probably never change. <\/p>\n
Delicious coconut sponge, raspberry jam (but obviously use your favourite!), and even more coconut on top served with a glue of custard… what more could you want?<\/p>\n
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So when it comes to sponge cakes you usually have four basic ingredients… butter, sugar, flour and eggs. Obviously, if you flavour them this changes such as cocoa powder for a chocolate cake, or in this case, coconut. <\/p>\n
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When it comes to the tin, it’s a big one<\/a>… it’s a traybake cake tin which in my mind is HUGE. However, this is part of the point. Cakes like this one, my school cake<\/a>, my chocolate school cake<\/a> and so on are just one layer cakes that you take a wedge of and enjoy… <\/p>\n I use a 9×13″ tin<\/a> for my traybake cakes as it creates a good amount of slices, the ingredients themselves don’t tend to cost too much as they are simpler to decorate and they are also much quicker to make and decorate. <\/p>\n If you wanted to make a smaller version of the cake however, you can use 2\/3 of the ingredients and use a 9×9″ square tin and bake for less time. <\/p>\n So, one of the main ingredients for this bake is OBVIOUSLY coconut. The easiest coconut you can use in a bake like this is desiccated coconut as it’s fine, creates a beautiful flavour, and a nice texture for a coconut based bake. <\/p>\n To make it fit the theme enough, just as in my jammy coconut loaf cake<\/a>, I used 125g of desiccated coconut in the sponge. In terms of most ingredients this doesn’t sound like much, but as desiccated coconut is so light in texture, it’s actually quite a lot. <\/p>\n You can get away with using less in the cake if you don’t want the flavour to be as strong – I would say the smallest amount for a still nice flavour would be about 75g of coconut – you don’t have to change anything else in the recipe. <\/p>\n The coconut is the same I use for decoration – I couldn’t be bothered to toast it, but you can if you want. <\/p>\n To me the classic flavour of jam for this would be raspberry jam – I find the that flavour of the raspberry jam works wonderfully paired with the flavour of coconut n the decoration and sponge itself. <\/p>\n There isn’t much to it other than once the cake has cooled, you want to slather on the jam and spread it as evenly as possible. You can use more or less jam, but if anything more would be better if you like it super jammy! <\/p>\n If you just wanted to make this a coconut cake you can leave off the jam and use the icing from the school cake<\/a> to have something to stick desiccated coconut to instead of the jam. <\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2023\/01\/JammyCoconutTraybake12-2.jpg\")
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<\/p>\nCoconut<\/h3>\n
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<\/p>\nJam <\/h3>\n
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<\/p>\nTips and Tricks <\/h3>\n
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