Add the room temperature butter and caster sugar to a large bowl and cream together (use an electric hand mixer if you have one!) until smooth, light, and fluffy.
Add the eggs in one by one and mix well.
Mix in the flour in a little at a time – this will help ensure the mixture is smooth.
Add in the milk and coconut / vanilla extract and mix well.
Pour your mixture in to your prepared 9″x13″ tin and bake for 35-40 minutes, or until the surface of the cake has started to brown, and an inserted skewer (or knife) comes out clean when inserted in to the centre of the cake. Leave the cake to cool in the tin for approximately 15 minutes, and then turning it out onto a cooling rack and leave to cool completely.
When the cake has fully cooled down, we can decorate: Stir the jam to loosen it up, and then spread an even layer on top of the cake, completely covering the surface.
Finally, sprinkle the desiccated coconut on top of the jam, and enjoy!
Notes
– This school dinner jam & coconut traybake cake will keep for up to 5 days stored in an air-tight container at room temperature!
– To make pink custard get your usual custard (homemade or shop bought, either will do!) and add a small amount of red or pink food colouring until the desired colour is achieved. Easy!
– This cake can be made smaller in an 8″x8″ tin using the following quantities (note you will also need to reduce the baking time):
For the Cake
200g Unsalted Butter – Room Temperature
200g Caster Sugar
200g Self Raising Flour
3 Large Eggs
60ml Milk (I used Semi-Skimmed)
1 teaspoon Coconut Extract or Vanilla Extract
For the Topping
125g Jam (I used seedless raspberry)
15g Desiccated Coconut
ADVERTISEMENT
