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Oh do you remember the Old School Jam & Coconut Tray Bake which was served with lashings of custard (possibly pink!) Well here are all the flavours of that bound together in a lovely Jam & Coconut Loaf Cake.
You know how much I love a loaf cake ! I have more than 20 on here, so why not add another classic flavour combo! So I did.
Jam & coconut ….
Ingredients for a Jam & Coconut Loaf Cake
It really is quite a simple cake to make and I’m please to report not a long list of ingredients like some cakes 🙂
Butter
I use unsalted butter, salted would also be ok. As would baking margarine. I just love using butter in my bakes
Caster Sugar
Perfect for this cake and many more, finer than granulated
Eggs
3 medium Eggs for this recipe (I also use free-range – my preference)
Self Raising Flour & Baking Powder
Helps to lift your loaf cake to the perfect shape together with the additional baking Powder added. This cake has the perfect crumb structure, so soft
Dedicated Coconut
Desiccated coconut is made from the dried pulp of fresh coconuts. It’s really a home baking staple, readily available at the supermarket and great for many recipes (curries included)
Raspberry Jam
Any will do, I tend to use seedless these days. Grab a good quality jar – you can really taste the difference. Homemade is even better trust me
Recipe steps for this Jam & Coconut Loaf
(For full recipe instructions see recipe card at bottom)
Step 1 – Creaming your butter & caster sugar
Cream your butter and caster sugar in a mixing bowl, you can do this by hand or using a stand mixer
Next add your eggs, self-self-rasing flour, baking powder & dedicated coconut and mix well!
Add 2 Tablespoon milk to slacked the mix
Step 2 – Loaf tin
Fill your lined 2llb loaf tin with greased parchment or use a loaf liner (I Love)
Smooth the top with a spoon and bake in the centre of your preheated oven for 55 minutes (see recipe card at bottom)
Step 3 – Remove from the oven when baked
You can test by touching the cake – should feel firm and will bounce back. (Or you can insert a thin skewer and it it comes out clean it’s baked)
Your baked loaf should be beautiful and golden and your kitchen will small amazing!
Leave to cool completely in the tin
Step 4 – Decorate your Jam & Coconut Loaf Cake
When your baked loaf is completely cool spread the jam over the surface of the loaf, then sprinkle with dedicated coconut
Cut into slices and enjoy!!
Top Tips for your Jam & Coconut Loaf
- Buy lovely Raspberry jam (you could use strawberry too) If you have homemade jam then use that – can’t beat it. You don’t have too but I like seedless jam (doesn’t get in your teeth
- The inclusion of the desiccated coconut gives you a super soft & tender cake crumb, so it’s a soft cake to slice and eat – don’t worry it’s how it’s supposed to be
How do I store my Loaf
Well it’s a great cake for keeping.
I suggest you wrap it in baking paper and then foil and pop it in a cake tin and it should be good for 4 plus days
And if you want to freeze it you can do that too, however I would freeze without the topping and do that bit when it’s defrosted. I suggest wrapping well and popping in the freezer – use within a month
When you want to use it – defrost at room temperature and then add the topping
How to Serve your Jam & Coconut Cake
Easy, thick slices, with a cuppa!! Simple
(or maybe warm in a bowl with lashings of custard 🙂 )
Just look at it!!
Loaf Tin
For this recipe you need a 2 llb loaf tin.
You can check the measurement of your tin.
A 2llb loaf tin holds approx 2 pints of water plus
Oh and shall I bang on about loaf liners again? They really are a game changer 🙂
Other Easy Loaf Cakes
I have lots of Loaf Cake – go have a look 🙂
- Cherry Madeira Loaf Cake
- Lemon Drizzle Loaf Cake
- Chocolate Loaf Cake
- Easy Ginger Loaf Cake
Oh and So many more, have a look at my 10 Lovely Loaf Cakes
Enjoy!
Love Clare x
The Old School Recipe Group
I also have a Facebook Closed Group called UK Olds School & Traditional Recipes
Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Big Love Clare
Jam & Coconut Loaf Cake
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 10
Calories: 362kcal
Print Pin Rate
A Jam & Coconut Loaf Cake recipe, wonderful Old School flavours transferred into a delicious & easy Loaf Cake
Equipment
2llb Loaf Tin
Ingredients
- 175 g Butter Softened
- 175 g Caster Sugar
- 3 Medium Eggs Free-Range
- 175 g Self-Raising Flour
- 1 teaspoon Baking Powder level teaspoon
- 75 g Dessicated Coconut
- 2 tablespoons Semi-Skimmed Milk
- Topping
- 150 g Raspberry Jam I use seedless
- 20 g Dedicated Coconut
Instructions
Preheat your oven to 180C / 160C Fan / Gas4 / 350F
Line and grease a 2llb loaf tin. Or use a loaf liner
In a mixing bowl cream your softened butter and caster sugar until light & fluffy. You can use a stand mixer here too
Add your eggs, self-raising flour, baking powder and desiccated coconut and beat until combined
Next add 2 tablespoons milk to slacked the mix
Spoon your batter into your loaf tin and bake for 55 minutes in the centre of your preheated oven. Check after 50 minutes. The cake should be firm to touch and golden brown. You can use a skewer to check if it's baked and it will come out clean if it's ready!
Remove from the oven & leave your loaf cake to cool in the tin
Once totally cold, remove from the tin. Spoon over your raspberry jam and smooth with a spoon so the entire top is covered
Sprinkle the jam with desiccated coconut.
Serve - it's delicious!!
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
Jam & Coconut Loaf Cake
Amount per Serving
Calories
362
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
87
mg
29
%
Sodium
207
mg
9
%
Potassium
90
mg
3
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
512
IU
10
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.