Jammy Coconut Loaf Cake!
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A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake!
Jammy coconut loaf cake
This is yet another insanely highly requested recipes, and it is FINALLY here! I honestly question why I didn’t post this recipe sooner as it is such a classic bake and everyone adores it… so apologies that it took so long!
I have baked this recipe many times just for myself because I love the combination of raspberry jam and desiccated coconut, but I just never got round to posting the recipe for it! It’s such a simple bake but so insanely good!
Loaf tin
I used the Tala 2lb loaf tin for this jammy coconut loaf cake, as always with my loaf cake, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!
I wasn’t sure what form of cake bake to do for this because there are so many… cupcakes, round cakes, drip cakes, tray bakes etc… but I went for loaf cake. I still adore loaf cakes so so much and I knew this would go down well with it too!
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!
Coconut
The coconut for this comes from the desiccated coconut – sometimes it can be a bit of a weird one as it’s so light, it doesn’t sound like you are going to use enough – but you really do!
The desiccated coconut bulks out the cake ingredients perfectly. I use it in both sponge and topping however if you wanted a more subtle flavour of coconut, you can leave it off the top if you prefer.
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!
I didn’t mind posting this jammy coconut loaf cake even though it’s fairly similar to my coconut loaf cake, but as that post is so so old I thought this one would be good new! Serve this beauty as it is, or with some custard for the ultimate dream! If you have any questions about the recipe, then leave them below in the comments!! Enjoy! x
Jammy Coconut Loaf Cake!
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!
ENJOY!
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J x
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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
Hi, this is a delicious coconut cake! Your other recipe for a coconut loaf cake has 2-3 tbsp of milk included in the recipe, however the jammy coconut loaf doesn’t, is there a reason there is no milk in this recipe? Thanks 😊
I was wondering about that too. I’ve just put the other one in the oven and was looking for something else to do to use some eggs and found this. I’ll see how the one with milk comes out.
HI going to give this a try but would like to include fresh raspberries in the actual cake mix. do I need to alter any of the ingredients to allow for this or just throw them in at the end.
cheers
Hiya! Yes, this should be fine! Hope this helps! x
My mum loves this cake when I made it for her last year.
Is there a way I can make it into a larger, circular cake for her Birthday this year?
Can this be frozen once decorated? thanks
Yes absolutely, for up to 3 months! Hope this helps! x
Love this recipe.
Can anyone tell me what causes my loaf cakes to dome and crack in the centre?
Hiya! This is classic for loaf cakes, and part of their charm! But lower temp and baking for longer can help prevent this if you want to! Hope this helps! x
My dad has been going on for ages for me to make ‘old school’ cakes and so this is definitely the perfect cake to make for him! The recipe states for 4 eggs however I found 3 was perfect however that could be due to the size of them. I also only baked it for 45 minutes and found that was the best time, any longer and it would have been overdone. My dad is very very happy with the cake, thanks for the recipe 🙂