Jammy Coconut Loaf Cake!
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A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake!
Jammy coconut loaf cake
This is yet another insanely highly requested recipes, and it is FINALLY here! I honestly question why I didn’t post this recipe sooner as it is such a classic bake and everyone adores it… so apologies that it took so long!
I have baked this recipe many times just for myself because I love the combination of raspberry jam and desiccated coconut, but I just never got round to posting the recipe for it! It’s such a simple bake but so insanely good!
Loaf tin
I used the Tala 2lb loaf tin for this jammy coconut loaf cake, as always with my loaf cake, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!
I wasn’t sure what form of cake bake to do for this because there are so many… cupcakes, round cakes, drip cakes, tray bakes etc… but I went for loaf cake. I still adore loaf cakes so so much and I knew this would go down well with it too!
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!
Coconut
The coconut for this comes from the desiccated coconut – sometimes it can be a bit of a weird one as it’s so light, it doesn’t sound like you are going to use enough – but you really do!
The desiccated coconut bulks out the cake ingredients perfectly. I use it in both sponge and topping however if you wanted a more subtle flavour of coconut, you can leave it off the top if you prefer.
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!
I didn’t mind posting this jammy coconut loaf cake even though it’s fairly similar to my coconut loaf cake, but as that post is so so old I thought this one would be good new! Serve this beauty as it is, or with some custard for the ultimate dream! If you have any questions about the recipe, then leave them below in the comments!! Enjoy! x
Jammy Coconut Loaf Cake!
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!
ENJOY!
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J x
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Hi, this is a delicious coconut cake! Your other recipe for a coconut loaf cake has 2-3 tbsp of milk included in the recipe, however the jammy coconut loaf doesn’t, is there a reason there is no milk in this recipe? Thanks 😊
I was wondering about that too. I’ve just put the other one in the oven and was looking for something else to do to use some eggs and found this. I’ll see how the one with milk comes out.
HI going to give this a try but would like to include fresh raspberries in the actual cake mix. do I need to alter any of the ingredients to allow for this or just throw them in at the end.
cheers
Hiya! Yes, this should be fine! Hope this helps! x
My mum loves this cake when I made it for her last year.
Is there a way I can make it into a larger, circular cake for her Birthday this year?
Can this be frozen once decorated? thanks
Yes absolutely, for up to 3 months! Hope this helps! x
Love this recipe.
Can anyone tell me what causes my loaf cakes to dome and crack in the centre?
Hiya! This is classic for loaf cakes, and part of their charm! But lower temp and baking for longer can help prevent this if you want to! Hope this helps! x
My dad has been going on for ages for me to make ‘old school’ cakes and so this is definitely the perfect cake to make for him! The recipe states for 4 eggs however I found 3 was perfect however that could be due to the size of them. I also only baked it for 45 minutes and found that was the best time, any longer and it would have been overdone. My dad is very very happy with the cake, thanks for the recipe 🙂
Followed your recipe but mine sank in the middle after it cooled. Not sure why, weighed eggs at 201 grams and toothpick came out clean after 53 min bake. , matched weight of other ingredients Tasted great though.
Hiya! This means the oven door may have been opened too soon during baking, or it was under baked! Hope this helps x
Thanks. I’m going to try the recipe again soon because it was so well received. I’ll try baking it a little longer. I appreciate your reply.
I happened across your recipe today whilst looking for a really nice, traditional coconut cake and as soon as I read through the details I knew I had to make it. Well, I did and it has turned out absolutely perfectly – and so easy too! I only get large eggs from our local ‘egg-man’ and three of those weighed in at 200 grams on the dot. Perfect and matched your recipe exactly. I used Stork, which I do for most of my baking and raspberry jam also and the cake itself is beautifully moist. I tested it at 55mins and it was almost there, but another five minutes (1 hour exactly in my oven) saw it baked to perfection. I couldn’t be happier with it – a really foolproof recipe which has immediately joined my list of family favourite cakes. Many thanks.
Hi i really want to make a jam and coconut cake but I only have an 8 inch square cake tin at home and would like to make it in that. Would this be possible? Thank you in advance.
Weighed 4 medium eggs which totalled 236. Matched this with all other ingredients as required. Cake turned out very dry as I had to cook a little longer. Should I cover with tin foil in future, some of your loaf recipes include this .
A dry cake means it’s over baked – it needs less time!
Hi Jane,
I am making a jam and coconut cake for my dad’s birthday this weekend. I wanted to make a 4 layer cake so 500g of stork/s really flour/caster sugar. I’ve calculated that based in that I should use 187.5g of dessicated coconut, should I use less, would it dry my sponge out?
Thank you
Hi Jane, this recipe is so simple to follow and am loving the taste. I wondered if it was freezable so I could keep a couple of slices for my son when he visits. Thanks x
Hello 👋🏻 leave the cake to cool. Wrap in cling film and maybe tin foil and freeze.. or wrap in individual slices and wrap as mentioned above x
Hi could I use this recipe for mini loaf tins ??