Jammiest coconut cake

Jammiest coconut cake


  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 20 x 30-cm tray bake tin with non-stick baking paper.
  2. Cream together the butter and sugar in an electric mixer. Add the eggs and vanilla extract and beat or whisk well until pale and fluffy.
  3. Gently mix in all the dry ingredients. Spoon half of the mixture into the prepared tin and spread out with a palette knife.
  4. Dollop the jam on top and spread to evenly cover the mixture. Spoon the remaining mixture on top and spread carefully with a palette knife to cover the jam and create a smooth top.
  5. Bake in the preheated oven for about 35–40 minutes or until golden and springy to the touch. Remove the cake from the oven and leave in the tin to cool.
  6. Make the topping. Mix together the icing sugar and water, adding the water a little at a time, until you have a smooth, spreadable icing. Roughly spread the icing over the top of the cooled cake then use a spoon to spread the desiccated coconut on top.
  7. Leave to set then cut into squares to serve.
  • Recipe from Bake me a cake as fast as you can, by Miranda Gore Browne, published by Ebury.

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Bring back childhood memories with this sweet jammy sponge cake dusted with coconut!


350g unsalted butter, softened
350g caster sugar
6 large eggs
2 tsp vanilla extract
400g self-raising flour
2 tsp baking powder
170g desiccated coconut
pinch of salt
8 tbsp raspberry jam
For the topping:
200g icing sugar
2 tbsp boiling water
75g desiccated coconut


Time: 20 mins
Serves: 9-10
Nutrition: n/a