Old School Jam & Coconut Sponge Cake
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Old School Jam & Coconut Sponge Cake
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Enjoy a blast from the past with this delicious retro coconut jam traybake.
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Ingredients
Traybake cake
- 250 g softened butter
- 250 g caster sugar
- 1 Teaspoon vanilla extract
- 4 Medium eggs
- 250 g self-raising flour
- 3 Tablespoons milk
Topping
- 200 g strawberry jam
- 40 g desiccated coconut
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Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch baking tin.
- In a large bowl, mix the butter and sugar together then stir in the vanilla extract.
- Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter.
- Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.
Topping
- Put the jam into a bowl and mix well to loosen it. Then spread it over the cooled cake.
- Sprinkle the desiccated coconut on top, cut into slices and enjoy!
Notes
- Store in an airtight container for up to 5 days.
Nutrition Information
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Serving
1slice
Calories
404kcal
(20%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
55mg
(18%)
Sodium
23mg
(1%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 404kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 23mg | 1% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
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