Classic Jam and Coconut Traybake 🍓🥥
This nostalgic school cake traybake is a soft vanilla sponge topped with sweet strawberry jam and a sprinkling of desiccated coconut. It’s a simple yet utterly delightful treat that’s perfect for sharing!
Ingredients:
For the Sponge:
🧈 Butter: 200g, softened
🍬 Caster sugar: 200g
🥚 Eggs: 4 large
🌾 Self-raising flour: 200g
🥛 Milk: 2 tbsp
🌿 Vanilla extract: 1 tsp
For the Topping:
🍓 Strawberry jam: 4 tbsp
🥥 Desiccated coconut: 50g
Method:
🍳 Preheat the oven to 180°C (fan 160°C). Grease and line a 20cm x 30cm rectangular baking tin with baking parchment.
🥄 Cream the butter and sugar: In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.
🥚 Add the eggs: Beat in the eggs one at a time, adding a little flour if the mixture begins to curdle.
🌾 Fold in the flour: Sift the self-raising flour into the mixture and fold gently until combined. Add the vanilla extract and milk, and mix until smooth.
🍰 Bake the sponge: Pour the batter into the prepared tin and spread evenly. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the tin.
🍓 Add the topping: Once cooled, spread a generous layer of strawberry jam over the top of the sponge.
🥥 Sprinkle with coconut: Scatter the desiccated coconut evenly over the jam layer.
🔪 Slice and serve: Cut the traybake into squares and serve with a cup of tea or as a delightful after-school snack.
Serving Information:
⏱ Prep Time: 15 minutes
⏱ Baking Time: 30 minutes
🍴 Servings: 12 squares
🔥 Calories per square: ~250
Bring back those school-day memories with this sweet and simple classic! 🍰💕