If you’re looking for a sweet treat that’s easy to make and perfect for sharing, you can’t go wrong with a jam and coconut tray bake. This classic British bake is a firm favourite for good reason – it’s quick, simple and always delicious. In this post, we’ll be sharing two variations of this timeless recipe that we know you’ll love. So, grab your apron and let’s get baking!
Recipe 1: Classic Jam and Coconut Tray Bake
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 100g desiccated coconut
- 6 tbsp raspberry jam
Instructions:
- Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a rectangular baking tray (approximately 20cm x 30cm).
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- Sift in the flour and baking powder and fold gently until just combined.
- Stir in the desiccated coconut.
- Spoon the mixture into the prepared tin and smooth over the top.
- Dot spoonfuls of jam over the mixture and use a skewer or knife to swirl it through the batter.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serves: 12 | Calories: 386 | Fat: 21g | Saturated Fat: 13g | Carbohydrates: 47g | Sugar: 30g | Fibre: 2g | Protein: 4g | Salt: 0.4g
Cooking Time:
Preparation Time: 15 minutes | Cooking Time: 30 minutes
Equipment:
- Rectangular baking tray (approximately 20cm x 30cm)
- Mixing bowl
- Electric whisk or handheld whisk
- Sieve
- Spatula
- Spoon
Serving Suggestions:
This tray bake is perfect for sharing with friends and family over a cup of tea or coffee. Cut into squares and serve as a sweet snack or dessert.
Variations:
Swap the raspberry jam for your favourite flavour – strawberry, apricot and blackberry all work well. Alternatively, try using lemon curd for a tangy twist.
Substitutions:
If you’re short on time or ingredients, you could use a shop-bought sponge cake mix instead of making the batter from scratch. Simply follow the instructions on the packet and add in the desiccated coconut before spooning into the prepared tin.
Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days. Alternatively, wrap the tray bake in foil and freeze for up to 1 month.
Tips:
- Make sure your butter is softened before creaming it with the sugar – this will help to achieve a light and fluffy texture.
- Don’t overmix the batter once you’ve added the flour – this can result in a tough and heavy cake.
- Use a skewer or knife to swirl the jam through the batter, but be careful not to overdo it – you want to create a marbled effect, not fully mix the jam into the cake.
Frequently Asked Questions:
- Can I use fresh fruit instead of jam?
- Can I make this recipe gluten-free?
- Can I use shredded coconut instead of desiccated coconut?
Yes, you can use fresh fruit instead of jam. Simply chop the fruit into small pieces and scatter over the cake batter before baking.
Yes, you can make this recipe gluten-free by using a gluten-free self-raising flour. Check that all other ingredients are also gluten-free before starting.
Yes, you can use shredded coconut instead of desiccated coconut. However, the texture of the cake may be slightly different.
Recipe 2: Jam and Coconut Tray Bake with Almond
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 100g desiccated coconut
- 6 tbsp raspberry jam
- 50g flaked almonds
Instructions:
- Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a rectangular baking tray (approximately 20cm x 30cm).
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- Sift in the flour and baking powder and fold gently until just combined.
- Stir in the desiccated coconut and flaked almonds.
- Spoon the mixture into the prepared tin and smooth over the top.
- Dot spoonfuls of jam over the mixture and use a skewer or knife to swirl it through the batter.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serves: 12 | Calories: 406 | Fat: 23g | Saturated Fat: 14g | Carbohydrates: 44g | Sugar: 27g | Fibre: 2g | Protein: 5g | Salt: 0.4g
Cooking Time:
Preparation Time: 15 minutes | Cooking Time: 30 minutes
Equipment:
- Rectangular baking tray (approximately 20cm x 30cm)
- Mixing bowl
- Electric whisk or handheld whisk
- Sieve
- Spatula
- Spoon
Serving Suggestions:
As with the classic recipe, this tray bake is perfect for sharing with friends and family over a cup of tea or coffee. Cut into squares and serve as a sweet snack or dessert.
Variations:
If you’re not a fan of almonds, you could swap them for chopped hazelnuts or pecans. Alternatively, leave them out altogether for a nut-free version of the recipe.
Substitutions:
If you’re short on time or ingredients, you could use a shop-bought sponge cake mix instead of making the batter from scratch. Simply follow the instructions on the packet and add in the desiccated coconut, flaked almonds and jam before spooning into the prepared tin.
Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days. Alternatively, wrap the tray bake in foil and freeze for up to 1 month.
Tips:
- Make sure your butter is softened before creaming it with the sugar – this will help to achieve a light and fluffy texture.
- Don’t overmix the batter once you’ve added the flour – this can result in a tough and heavy cake.
- Use a skewer or knife to swirl the jam through the batter, but be careful not to overdo it – you want to create a marbled effect, not fully mix the jam into the cake.
