Traditional Coconut Jam School Cake Recipe
I love making traditional recipes that I remember from my childhood at home or days at school and this am and coconut tray bake is one of those recipes. Simple to make, sweet and delicious, it takes me right back to being eight years old, having it after my school dinner, often with custard on top.
Servings 16 slices
Ingredients
- 250 g unsalted butter or margarine at room temperature
- 250 g caster sugar
- 5 eggs
- 250 g self raising flour
- 1 tsp vanilla extract or essence
To decorate
- 200 g jam
- dessicated coconut
Instructions
- Preheat oven at 160C/300F/Gas 2 and line a sheet cake pan or brownie pan
- Cream together the butter and caster sugar in a large mixing bowl
- Add the rest of the ingredients and mix well
- Pour the batter into the lined/greased loaf tin and bake in the middle of the oven for 40 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack.
- Spread jam over the top of the cake, making sure it’s an even layer and sprinkle with dessicated coconut.
- Slice and serve
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.