A traditional school jam and coconut tray bake that I’m sure you will love. Made with super soft sponge with a jam and coconut topping, I promise it’ll be hit with everyone.


The twelfth day of our lock down and I am cooking and baking more than usual. Yesterday while cleaning and sorting my cupboards (at least this quarantine is proving to be somewhat productive) I found a pack of desiccated coconut. And since the popularity of my Old Skool Retro Sprinkle Tray Bake, I thought I’d also re-create the popular jam and coconut bake. Remember these from school? Usually served with custard, it’s a very comforting dessert that always takes me back! 

Being at home 24/7 is not too bad after all. I’m finding stuff I didn’t know I had and thinking of recipes from back in the day that I would like to try. This past two weeks I’ve baked 3 types of cakes! I’ll publish them on the blog as soon as I can. But for now, I wanted to share this classic. 



The sponge is made using the same method from my other traybake, but with a few minor modifications. I used raspberry jam, but you can also use strawberry depending on your preference or whatever you have available in the cupboard.  Some people prefer to use jams without the seeds or bits, but I prefer my topping with extra texture. 

Jam and Coconut Tray Bake
Delicious served on it’s own or with warm custard! 
Jam and Coconut Tray Bake

Traditional School Jam and Coconut Tray Bake

Yield: 20 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

An old recipe back that reminds us of school days. Try this easy to make traditional jam and coconut tray bake. Serve with warm custard!

Ingredients

Sponge Cake

  • 300g butter
  • 300g caster sugar
  • 300g self raising flour
  • 5 large eggs
  • 8 tbsp milk
  • 1tsp coconut essence or vanilla essence

Cake Topping

  • 25g desiccated coconut
  • good quality raspberry jam

Instructions

  1. Preheat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3.
  2. Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper.
  1. Cream the butter and sugar on medium speed together until smooth. Making sure to add the sugar 2 tbsp at a time. Adding the eggs one by one.
  2. Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.
  3. When all the flour is added, add the vanilla or coconut essence and mix well.
  4. Add the milk 2 tablespoons at a time, mixing in between.
  5. Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
  6. Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done.
  7. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
  8. Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake.
  9. Sprinkle the rest of the coconut across the top of the cake.

Notes

If you want a lighter sponge, add a little bit more milk in the mixture.

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Do you like this recipe?

If you like this recipe, then you might also like my other retro cake recipes. Check them out below:

Old Skool Retro Sprinkle Tray Bake
Sprinkle Tray Bake

Chocolate Sprinkle Tray Bake
Chocolate Sprinkle Tray Bake




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British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.

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Mary Pett

Thankyou for the memories x xxxx now x we can beat lock down with cake thankyou

Kerry

Hi. Would this work with coconut flour? I am gluten free so trying to look for alternatives to regular flour. Thanks😊

Dawn

Could you use coconut milk instead of full fat milk?

Sumayyah

Hi it says sprinkle the rest of the coconut on the top, was I meant to incorporate it into the cake mix? I didn’t see that in the recipe

Maria

Can you freeze it?

Lealea

Absolutely amazing recipe! Thank you. It went down a treat. I just used 250 g of everything so 4 eggs instead. And also used coconut milk as I don’t buy cows milk.

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