Some bakes have a way of sneaking into your heart, not with grandeur, but with comfort—and this traybake did just that during one particularly rainy Thursday. I was supposed to be recipe testing something fancy with choux pastry, but the gray skies outside tugged me toward something cozier. I opened my pantry, saw a half-used bag of desiccated coconut, and immediately thought of school canteens, floral paper napkins, and the golden squares we used to trade at lunch.

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That memory lit a little fire in me. I didn’t want to just make a cake. I wanted to bake nostalgia. Something you’d pack into a lunchbox or share on a quiet Sunday afternoon. So I went with this traybake—simple, classic, and joyfully British.

The aroma that filled the kitchen while it baked was everything: butter, vanilla, and a hint of toasted coconut even before the topping went on. I caught myself licking the spatula like a child. And when I finally cut into it, the soft, buttery sponge topped with jam and coconut just made sense. No frills. No fuss. Just lovely flavor and a whole lot of heart.

Here’s how to make your own slice of comfort.

Short Description

A soft, buttery sponge topped with sweet strawberry jam and a snowy sprinkle of coconut—this traybake is a timeless treat perfect for tea breaks, lunchboxes, or simple desserts.

Key Ingredients

For the Sponge:

200g butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
2 tbsp milk
1 tsp vanilla extract

For the Topping:

4 tbsp strawberry jam
50g desiccated coconut

Tools Needed

20cm x 30cm rectangular baking tin
Electric hand mixer or stand mixer
Mixing bowls
Sieve (for flour)
Offset spatula or spoon (for spreading jam)
Baking parchment

Cooking Instructions

Step 1: Prepare Your Tin and Preheat
Preheat your oven to 180°C (fan 160°C). Grease a 20cm x 30cm baking tin and line it with baking parchment, ensuring it overhangs slightly for easy removal.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy. This usually takes about 3–4 minutes on medium speed.

Step 3: Add the Eggs
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. If the mixture begins to curdle, add a spoonful of flour to bring it back together.

Step 4: Fold in the Flour
Sift the self-raising flour into the bowl and fold gently using a spatula or wooden spoon. Add the milk and vanilla extract, then mix until smooth and lump-free. The batter should be soft and easy to spread.

Step 5: Bake the Sponge
Pour the mixture into your prepared tin and level the top with a spatula. Bake for 25–30 minutes or until the sponge is golden and a skewer inserted into the center comes out clean. Let it cool completely in the tin.

Step 6: Add the Topping
Once cool, spread the strawberry jam evenly across the top of the sponge using the back of a spoon or an offset spatula.

Step 7: Sprinkle with Coconut
Evenly scatter the desiccated coconut over the jam-covered sponge, pressing gently so it sticks.

Step 8: Slice and Serve
Use a sharp knife to cut the traybake into squares. Serve with a cup of tea or pack into containers for a sweet, anytime treat.

Why You’ll Love This Recipe

No-fuss ingredients: Everything you need is likely already in your kitchen.

Familiar flavors: Buttery sponge, fruity jam, and coconut—comfort in every bite.

Perfect for any occasion: School snacks, tea parties, or nostalgic bakes with kids.

Freezer-friendly: Store portions for later without compromising flavor.

Great texture: Moist sponge, smooth jam, and a bit of chew from the coconut.

Mistakes to Avoid & Solutions

Overmixing the batter: This can result in a dense sponge. Fold gently once the flour is added.

Uneven baking: Spread the batter evenly in the tin to ensure consistent texture throughout.

Jam sliding off: Wait until the sponge is fully cool before spreading the jam or it may melt and run.

Dry sponge: Check your oven temp. If your cake turns out dry, your oven may run hot. Use an oven thermometer if unsure.

Coconut not sticking: Slightly warm the jam before spreading to help the coconut adhere better.

Serving and Pairing Suggestions

This traybake is made for sharing. Serve:

– As a mid-morning treat with a strong black tea or latte

– With a dollop of whipped cream or Greek yogurt for dessert

– On a platter with other finger bakes for a brunch spread

– As a sweet finish to a simple soup-and-salad lunch

It’s a traybake that works just as well for a weekday pick-me-up as it does for casual entertaining.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Fridge: Keeps well for 5 days—just let slices come to room temp before serving.

Freezer: Freeze individual squares wrapped in parchment and foil for up to 2 months.

Reheating: While best served fresh, gently warm in the microwave for 10–15 seconds to refresh the texture.

FAQs

1. Can I use raspberry jam instead of strawberry?
Yes! Raspberry adds a lovely tartness that complements the sweet sponge.

2. What if I don’t have self-raising flour?
Use 200g plain flour and add 2 tsp baking powder.

3. Can I make this dairy-free?
Swap the butter for a dairy-free baking spread and use plant-based milk.

4. Can I make it ahead of time?
Absolutely. Bake and cool the sponge a day ahead, then top with jam and coconut before serving.

5. What size eggs should I use?
Use large eggs—if using medium, add an extra tablespoon of milk to maintain moisture.

Tips & Tricks

For cleaner cuts, chill the traybake for 20 minutes before slicing.

Slightly warm the jam before spreading to make it easier to handle.

Toast the coconut lightly in a dry pan for added texture and a nutty flavor.

Add a pinch of salt to the batter to balance the sweetness.

Let kids help with the jam and coconut topping—it’s a fun, mess-friendly task.

Recipe Variations

1. Lemon & Raspberry Version

Swap vanilla extract for 1 tsp lemon zest.

Use raspberry jam instead of strawberry.

Add 1 tbsp lemon juice to the batter for extra zing.

2. Chocolate Coconut Traybake

Add 2 tbsp cocoa powder to the flour.

Use chocolate spread or Nutella in place of jam.

Sprinkle with a mix of coconut and mini chocolate chips.

3. Gluten-Free Version

Use a gluten-free self-raising flour blend (same amount).

Add an extra tablespoon of milk if the batter seems dry.

4. Tropical Twist

Use mango jam and sprinkle with toasted coconut flakes.

Add 1 tbsp finely chopped dried pineapple to the batter.

Final Thoughts

This Classic Jam and Coconut Traybake brings back memories for some and creates them for others. Each bite is a reminder that simple, nostalgic treats have their own kind of magic, especially when shared. I find that no matter how many gourmet desserts I test, I keep coming back to bakes like this one.

There’s comfort in their predictability, joy in their simplicity, and something incredibly grounding about slicing into a soft sponge with a sweet, sticky top. I hope this recipe finds a place in your kitchen, just as it did in mine—quietly, without fuss, and full of flavor.

Classic Jam and Coconut Traybake