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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!
Hi Jane,
What adjustments would I need to make to make this into mini loaf tins please?
I love your recipes, I made your Lemon Drizzle Bundt cake last week and your Hummingbird & Carrot cake goes down a storm at work! 🥰
now if only I’d followed the instructions and used 75g of desiccated coconut instead of 25g a moment ago in this recipe 🫣
I’m sure it will turn out fine 🤣
Really nice cake, stays moist in the Tin. Made it many times🙂
I was looking at your coconut loaf cake and clicked on the link to this jammy coconut loaf cake. I would think the recipes would be the same except for the toppings put on after baking. So why do you use a little milk in the first and not the second one, and why does one make 12 servings and one make 10 servings? I’m confused
I love this recipe. I’ve made it lots.
Could I half it for a 1lb loaf tin? What would be the cooking time? Thank you x
Hi Jane – what a great recipe. It reminded me of the small individual Madeleine cakes that I used to have in the 70s – dome shaped cakes, covered all over in jam, and rolled in coconut. I seem to remember a blob of white icing on top, and half a glace cherry too. Great memories of my family home – tried to make them many years ago, but they were so fiddly to make!!
This recipe is so much more straight forward -will definitely make another one soon.
I’ve made this recipe twice and it’s absolutely delicious. Friends who I have shared it with have really enjoyed it. Thanks so much for sharing this recipe.
Kind regards, Audrey
Hi. Just making this with my kids now for father’s day. It’s been in oven for 1 hour and skewer wet with batter when pulled out. Did everything right (200 egg weighed in shell and 200 everything else inc softened butter) Sticking it back in with foil now on 140c for bit longer. Appearence is good, just doesn’t seem to want to bake. It feels like not enough flour was used. Fingers crossed. What did we do wrong?
It’s a standard recipe for a cake like this so the flour is correct – it will likely be that the oven isn’t the correct temp that you think it is (a common issue, annoyingly!) so it simply needs longer for a deeper cake such as a loaf cake/bundt cake. x
I’ve had this same issue this morning, I ended up foiling the top and returing to the oven. This solved the issue after 15 mins
I halved the recipe and made them into cupcakes as I couldn’t find my loaf tin! These were amazing!! I added a little jam before baking too which made the cakes even yummier! A brilliant recipe- thank you x
How can I stop the jam soaking into the coconut
I made this and took to work for NYE night shift. My colleagues couldn’t get enough, some went for seconds , others took the last slices home after our shift. I altered the recipe abit by adding 175g of cream cheese ( I felt it would compliment the recipe and leave a yummy smell in the end) tell you what? It smelt Divine. This recipe is a keeper for me:) thanks for sharing.
Just made this and had it yesterday. It was delicious and so easy to make. Love and trust your bakes x