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Jammy Coconut Loaf Cake!
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So, this jammy coconut loaf cake has been on my list for AGES, and I am so happy it is finally here for you guys! The sponge itself is soft, buttery and properly moist, with desiccated coconut running all the way through for that gentle nutty flavour.
The raspberry jam on top does two lovely things, it adds a sweet-sharp fruity hit against the mellow coconut, and it keeps every slice feeling extra moist. Honestly it is the kind of everyday bake I make just for myself with a cup of tea, but it is pretty enough to pop on the table for afternoon tea or a birthday too. I have baked this one more times than I can count because I adore raspberry jam and coconut together, and it works every single time.
Baking in a loaf tin
You want a 2lb loaf tin for this one. The long, deep shape gives you a tall, even sponge and a lovely flat surface for spreading all that jam, and it bakes up into neat, sliceable pieces. You can use half of the mixture in a 1lb loaf tin, or split the mixture into two 1lb loaf tins and bake for less time.
I use my trusty Tala 2lb loaf tin, but any 2lb tin you already have will do the job perfectly. Make sure not to over fill your tin however as they really can vary in size – I recommend only going to 2/3 full, and making cupcakes with spare mixture if your tin does come up smaller than mine.
A simple 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!
Baking with coconut
The coconut flavour all comes from desiccated coconut. It is so light that the 75g looks like a lot going into the sponge, but it melts into the crumb as it bakes and gives you a soft, gorgeously moist texture rather than anything gritty.
If you fancy a stronger coconut hit you can nudge the sponge coconut up to 100g, or for something more subtle just leave the sprinkle off the top. I use it in both the sponge and the topping because I love it, but it is easy to tweak to your taste.
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!
If you love this one, you might also want to try my original coconut loaf cake. The difference is simple: that one is a plain coconut sponge, whilst this jammy version adds the raspberry jam and coconut topping for a fruitier, moister finish. Serve this beauty just as it is, or with a bit of custard for the ultimate dream! It keeps lovely and moist for 4 to 5 days in an airtight container at room temperature. If you have any questions about the recipe, leave them below in the comments! Enjoy! x
Jammy Coconut Loaf Cake!
A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake!
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Servings: 10 Slices
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!
Can I use the same egg weigh method with large eggs? I tried that but my cake turned out quite dense. Please advise. Thanks
Hi Jane
Please could you confirm if I should use the quantities as stated in your recipe or use the weight of the 4 eggs as stated below?
When I am creating the base sponge mix, I weigh 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!
I used the weight of 4 eggs which came to 294g, Cooked the cake for 55 minutes however it sank and was raw in the middle. I probably should have baked it for longer! I must say I cut the middle out and the sides were delicious and was demolished very quickly😋
I just wanted to confirm for next time😊
Many thanks
Suzanne
You match the weight of the dry ingredients (flour, sugar, butter) so the weight of YOUR eggs. So as mentioned, my eggs weighed the 211g, so I used 211g flour, butter and sugar. Because yours was quite a bit more, it would have needed longer! x
Absolutely loved this recipe! One slice turned into a few 😂 would I be able to use this recipie as cupcakes that way I can at least attempt portion control 😅😂.🙌
Awh I am so pleased. Unfortunately this will just work as a loaf cake x
Absolutely lovley loaf cake my go to recipe well all your recipes are my go to recapies i used a meat syringe to inject raspberry jam throughout the loaf AMAZING !!!
have you tried putting half the cake mixture in then a layer of jam and then the rest of the mixture, a lot easier for you.
Made this cake today and it’s absolutely delicious! I’ve promised the girls in work that I’ll make it for them next week. I haven’t been disappointed by a single recipe of yours and cannot wait for your book to arrive!
Thank you so much!! xx
Hi! Any tips on how to make this into a 2 or 3 layer 8 inch cake?
Thanks 🙂
P.s can’t wait for your book to arrive in August!!
Hi did you do this? If so may you share how please
Hi, if you only have plain flour at home, how much Bicarb or baking soda would you add?
Hiya, I use 2 level teaspoons of baking powder per 150g of plain flour whisked in before using x
Lovely cake, topped it with cherry conserve and toasted coconut, served with custard.
Hi Jane,
Absolutely love all your recipes! Can’t wait for your book to arrive! Any tips on how I can stop stop my loaf cake from raising more in the middle? Or is this normal?
Hey! aww thanks so much, not long now it is so exciting! Loaf cakes do normally rise in the middle x
Hi Jane, I made this the other day and it was absolutely beautiful! I’m just wondering if the same recipe can be used to make a traybake version or whether the measurements of ingredients need to change at all.
Thank you
Stacey 🙂 x
Oh my days!! This looks just like the one they used to sell in Starbucks that I LOVED and don’t anymore!! Thank you thank you thank you!! Making this for sure this evening.
Hahah aww you are so welcome!xx
First time I made this recipe and it was delicious. I warmed it slightly in the microwave and served with custard.
Absolutely perfect! Thankyou for the recipe!