Jammy Coconut Traybake – Jane’s Patisserie

A straightforward and scrumptious jammy coconut traybake cake with a coconut sponge cake, your favorite jam and much more coconut on prime! 

So everyone knows this traditional bake proper?! It’s probably the most iconic throwback fashion truffles that exists and I LOVE IT! Actually, generally the only of bakes are one of the best and that may in all probability by no means change. 

Scrumptious coconut sponge, raspberry jam (however clearly use your favorite!), and much more coconut on prime served with a glue of custard… what extra may you need?

Sponge truffles

So relating to sponge truffles you normally have 4 fundamental substances… butter, sugar, flour and eggs. Clearly, for those who flavour them this modifications reminiscent of cocoa powder for a chocolate cake, or on this case, coconut. 

• Butter – In terms of a sponge cake, you need to use precise unsalted butter (at room temp!), a baking unfold, or perhaps a margarine that has buttermilk in for good outcomes. Individuals debate which butter you need to use, however I say belief your intestine relating to the precise sponge.
• Sugar – The sugar for a sponge is often caster sugar. It’s a finely grained sugar that’s white – smaller than granulated sugar, however not as positive as icing sugar. Relying on the place you might be on the planet, the title of this sugar might fluctuate. For this cake I used caster sugar as I needed a lightweight flavour. 
• Flour – For a sponge you need to at all times use self elevating flour until the recipe says in any other case. Self elevating flour has a elevating agent in it to assist create the gentle and lightweight texture
• Eggs – Eggs can fluctuate in measurement, and I usually use medium eggs. It’s at all times greatest to weigh the eggs IN their shells in a bowl to get to the closest weight of the remainder of substances. For instance, this recipe makes use of 325g of flour, so I would like my eggs to weigh as near 325g as effectively. Just a little bit extra of much less doesn’t normally matter, or you possibly can match the load to the eggs for greatest outcomes. 

Traybake tins 

In terms of the tin, it’s a giant one… it’s a traybake cake tin which in my thoughts is HUGE. Nonetheless, that is a part of the purpose. Desserts like this one, my faculty cake, my chocolate faculty cake and so forth are only one layer truffles that you simply take a wedge of and luxuriate in… 

I exploit a 9×13″ tin for my traybake truffles because it creates quantity of slices, the substances themselves don’t are inclined to price an excessive amount of as they’re less complicated to brighten and they’re additionally a lot faster to make and beautify. 

In the event you needed to make a smaller model of the cake nonetheless, you need to use 2/3 of the substances and use a 9×9″ sq. tin and bake for much less time. 

Coconut

So, one of many principal substances for this bake is OBVIOUSLY coconut. The best coconut you need to use in a bake like that is desiccated coconut because it’s positive, creates a good looking flavour, and a pleasant texture for a coconut primarily based bake. 

To make it match the theme sufficient, simply as in my jammy coconut loaf cake, I used 125g of desiccated coconut within the sponge. By way of most substances this doesn’t sound like a lot, however as desiccated coconut is so mild in texture, it’s really quite a bit. 

You may get away with utilizing much less within the cake for those who don’t need the flavour to be as sturdy – I might say the smallest quantity for a nonetheless good flavour could be about 75g of coconut – you don’t have to alter anything within the recipe. 

The coconut is identical I exploit for adornment – I couldn’t be bothered to toast it, however you possibly can if you need. 

Jam 

To me the traditional flavour of jam for this could be raspberry jam – I discover the that flavour of the raspberry jam works splendidly paired with the flavour of coconut n the ornament and sponge itself. 

There isn’t a lot to it aside from as soon as the cake has cooled, you need to slather on the jam and unfold it as evenly as potential. You need to use kind of jam, but when something extra could be higher for those who prefer it tremendous jammy! 

In the event you simply needed to make this a coconut cake you possibly can go away off the jam and use the icing from the college cake to have one thing to stay desiccated coconut to as a substitute of the jam. 

Ideas and Tips 

• For this recipe I used this traybake tin as I discover it’s the proper measurement! Any 9×13″ traybake tin will work wonders. 
• This recipe lasts for 3-4+ days at room temp as soon as baked, however can freeze for 3+ months 
• Use any flavour jam you need – I used raspberry 
• I serve mine with a glug of custard and it’s heavenly. 

Cake

• 325 g unsalted butter
• 325 g caster sugar
• 325 g self elevating flour
• 6 medium eggs
• 125 g desiccated coconut

Ornament

• 300-400 g jam
• 25 g desiccated coconut

For the Cake

• Preheat your oven to 180ºc/160ºc fan and line a 9×13″ traybake tin with parchment paper.

• Beat collectively the butter and sugar till mild and fluffy.

• Add within the eggs, self elevating flour, and desiccated coconut and beat once more till mixed effectively. 

• Pour into the tin and bake within the oven for 45-50 minutes, or till baked by way of. 

• As soon as baked, let the cake cool totally within the tin.

• I like to recommend utilizing a 9×13″ traybake tin for this recipe. 
• This cake will final for 3-4 days as soon as made. 
• For a 9″ sq. tin – I might advocate a 4 egg/200g sugar/butter/flour and 75g desiccated coconut combination. Baked for 35 minutes!

ENJOY!

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