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Jammy Coconut Loaf Cake!
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So, this jammy coconut loaf cake has been on my list for AGES, and I am so happy it is finally here for you guys! The sponge itself is soft, buttery and properly moist, with desiccated coconut running all the way through for that gentle nutty flavour.
The raspberry jam on top does two lovely things, it adds a sweet-sharp fruity hit against the mellow coconut, and it keeps every slice feeling extra moist. Honestly it is the kind of everyday bake I make just for myself with a cup of tea, but it is pretty enough to pop on the table for afternoon tea or a birthday too. I have baked this one more times than I can count because I adore raspberry jam and coconut together, and it works every single time.
Baking in a loaf tin
You want a 2lb loaf tin for this one. The long, deep shape gives you a tall, even sponge and a lovely flat surface for spreading all that jam, and it bakes up into neat, sliceable pieces. You can use half of the mixture in a 1lb loaf tin, or split the mixture into two 1lb loaf tins and bake for less time.
I use my trusty Tala 2lb loaf tin, but any 2lb tin you already have will do the job perfectly. Make sure not to over fill your tin however as they really can vary in size – I recommend only going to 2/3 full, and making cupcakes with spare mixture if your tin does come up smaller than mine.
A simple sponge
The actual sponge for this jammy coconut loaf cake recipe is incredibly simple – for eggs (I nearly always use medium in my house), with self raising flour, baking spread/unsalted butter, and sugar. As this is meant to be a light cake, I used caster sugar for a lighter flavour!
When I am creating the base sponge mix, I weigh my 4 medium eggs in their shells to get a weight. Say its 211g, I then use 211g of self raising flour, baking spread, and caster sugar for the sponge – then, I add in the desiccated coconut and mix!
Baking with coconut
The coconut flavour all comes from desiccated coconut. It is so light that the 75g looks like a lot going into the sponge, but it melts into the crumb as it bakes and gives you a soft, gorgeously moist texture rather than anything gritty.
If you fancy a stronger coconut hit you can nudge the sponge coconut up to 100g, or for something more subtle just leave the sprinkle off the top. I use it in both the sponge and the topping because I love it, but it is easy to tweak to your taste.
Decoration
The good thing is with this bake is once the sponge has been baked and cooled… it’s SO EASY TO DECORATE! Honestly all you have to do is top the cake with your chosen jam (like I said, I use raspberry), and then sprinkle on some desiccated coconut!
If you love this one, you might also want to try my original coconut loaf cake. The difference is simple: that one is a plain coconut sponge, whilst this jammy version adds the raspberry jam and coconut topping for a fruitier, moister finish. Serve this beauty just as it is, or with a bit of custard for the ultimate dream! It keeps lovely and moist for 4 to 5 days in an airtight container at room temperature. If you have any questions about the recipe, leave them below in the comments! Enjoy! x
Jammy Coconut Loaf Cake!
A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake!
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Servings: 10 Slices
Ingredients
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self raising flour
- 4 medium eggs
- 75 g desiccated coconut
Decoration
- 200 g raspberry jam
- 25 g desiccated coconut
Instructions
For the Cake
- Preheat the oven to 180ºC/160ºC Fan, and line your 2lb loaf tin with parchment paper!
- Beat together the unsalted butter or baking spread and the caster sugar until light and fluffy.
- Add in the self raising flour, eggs and desiccated coconut and beat again until smooth and combined.
- Pour the mix into the tin, and bake the cake in the oven for 50-55+ minutes! Test the cake with a skewer (and also listen for a bubbling/crackling sound as this noise means its not finished baking)
- Leave the cake to cool in the tin.
For the Decoration
- Once the cake has cooled fully, carefully spread the jam on the top of the cake.
- Sprinkle on the desiccated coconut and enjoy!
Notes
- I recommend using this 2lb loaf tin!
- Use a cake skewer to see if it’s done – it should come out clean. Also listen to the cake for a bubbling/crackling sound as this sound means its not finished baking and needs a bit longer!
- Loaf cakes can sometimes take slightly longer to bake in some ovens (if the oven temp is off) as they act similarly to bundt cakes!
- You can use any flavour jam you like!
- This cake lasts 4-5+ days at room temp!
Love love love!!! ❤ My first attempt at this jammy coconut loaf cake earned a huge thumbs up from family and friends 👍👍👍Thank you Jane! Really looking forward to 5th August and receiving your much awaited recipe book. 🥰🥰🥰
Aww I am so so happy you all loved it. Ahh I honestly cannot wait for you to get it thank you so much for pre-ordering xx
Hello Jane….absolute fan of your recipes….and been asked to do this one as a leaving cake at work….do you reckon it would work ok in an 8″ round tin? Any tips if so! Thinking of a double layer… many thanks 😊
Thanks for sharing, this loaf looks very yummy 🙂
You are very welcome, it is honestly sooo yummy!xx
Hello Jane
Absolute fan of your recipes….and been asked to use this one for a leaving cake at work….would you recommend a size of circular tin that it could work in? 8″? Wondering if to do a double layer sandwiched with the jam & coconut in the middle too?!
Hiah, Would you be able to swap the SR flour for coconut pour please? If so what weights would you use and I’d guess you’d need to add baking powder?
Thank you so much
Hiya I have never baked with this so I don’t know, it wouldn’t just be a straight swap xx
Top class easy to make and so tasty – only lasted 20 mins in my house 😋
aww thank you so much, hahaha I love it xx
Can you use a different sugar rather than caster sugar?
Hiya, for best results use caster sugar but you can use light brown or dark brown soft sugars if you wanted x
Absolutely perfect! Thankyou for the recipe!
Oh my, just made this.. the lightest, fluffiest loaf cake I’ve ever made and the mixture was enough for my 2lb loaf tin and 6 little cupcakes – win win! Thanks for posting this – new favourite 😍
Aww thank you for such a lovely review I am so pleased you love it xx
If I was to make this into a traybake how would I alter the recipe?
Really looking forward to trying this recipe
This looks lovely! Do you also think splitting the loaf across and adding a buttercream filling in the centre might work?
Hey, yes could do!x
Hi Jane, could this be done as a tray bake?
Hi Jane. This sounds like an easy and delicious cake 😋 and I’m eager to head to the kitchen right now and run one up. Just wondering if it could be more yummy by sprinkling toasted coconut 🥥 onto the raspberry jam or jam of choice {🍓🍒} or could this spoil the overall flavour and simplicity and one of the reasons why you didn’t? Best wishes. Debs
Hiya, I haven’t tried this but it is definetly worth a go if you would like!xx