Jammy Coconut Loaf Cake!
A simple coconut loaf cake sponge topped with raspberry jam and coconut - the best jammy coconut loaf cake!
coconut, Loaf cake
Decorating & Cooling Time:
Self raising flour
For the Cake
Preheat the oven to 180C/160C 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!
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!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie