Classic Jam and Coconut Traybake
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.
Ingredients
For the Sponge:
- 200 g butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
For the Topping:
- 4 tbsp strawberry jam
- 50 g desiccated coconut
Instructions
- Preheat the oven to 180°C (fan 160°C). Grease and line a 20cm x 30cm baking tin with parchment, letting it slightly overhang.
- Beat the softened butter and caster sugar for 3–4 minutes until pale and fluffy.
- Beat in the eggs one at a time. If it curdles, add a spoonful of flour to stabilize.
- Sift in the flour and fold gently. Add milk and vanilla, mixing until smooth and spreadable.
- Pour into the tin, level the top, and bake for 25–30 minutes until golden and a skewer comes out clean. Cool in the tin.
- Once cool, spread strawberry jam evenly over the top.
- Sprinkle desiccated coconut evenly over the jam and press lightly to set. Cut into squares and enjoy with tea or as a sweet snack.