How to make a simple quick and easy Jam & Coconut cake, foolproof step by step instructions.
Ingredients
Method
- 175g / 6½oz Self raising flour, If using plain or all purpose flour add extra 1½tsp baking powder
- 120g / 4½oz Granulated sugar
- 175g / 6½oz Vegetable or Sunflower oil
- 4 Large eggs
- 30g / 1oz Desiccated coconut
- 1tsp Baking powder
- 1tsp Vanilla extract
- ¼tsp Salt
- Jam and extra Coconut for topping
- First grease and flour a 2lb / 900g loaf tin, see video for dimensions.
- Preheat your oven to 170°C / 340°F / Gas mark 4
- To a large bowl add the eggs, vanilla, coconut, sugar, salt, and oil and whisk for 1 minute.
- Add in the flour and baking powder, and whisk it in until the batter is smooth.
- Carefully pour the batter into the prepared loaf tin.
- Place the tin in the middle of the oven and set the timer for 50 minutes.
- After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
- Place the tin on a wire rack for 10 minutes before removing it from the tin.
- Turn out the cake from the tin, cover the top with a jam of your choice and sprinkle with more coconut.
- Serve hot or cold with custard.
- Enjoy
Serving suggestions
- The cake can be served hot or cold with custard
- See my homemade egg and vanilla custard recipe: by clicking the red button below.
