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200g (1 cup) unsalted butter, softened
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200g (1 cup) caster sugar
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4 large eggs
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200g (1⅔ cups) self-raising flour
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1 tsp vanilla extract
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3–4 tbsp milk (if needed for batter consistency)
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150g (about ½ cup) raspberry or strawberry jam
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50g (½ cup) desiccated coconut
Optional Topping:
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Icing sugar for dusting or a light glaze (100g icing sugar + 1 tbsp water)
Preparation:
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Preheat and Prepare Pan: Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 9×13 inch (23×33 cm) rectangular baking tray with parchment paper.
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Make the Sponge Batter: In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Fold in the flour and mix until just combined. Add a splash of milk if the batter is too thick.
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Bake the Sponge: Spread the batter evenly into the prepared tray. Smooth the top and bake for 25–30 minutes, or until golden and a skewer inserted in the center comes out clean.
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Cool and Top: Let the sponge cool completely in the tray. Once cool, spread a generous layer of jam across the top.
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Add Coconut: Sprinkle desiccated coconut evenly over the jam layer. Press down lightly to help it stick.
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Finish (Optional): Drizzle with a light icing glaze or dust with icing sugar for added sweetness and decoration.
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Slice and Serve: Cut into squares or rectangles and serve.
Serving and Storage Tips:
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Serving: Perfect as an afternoon treat, lunchbox snack, or dessert with custard. Best served at room temperature.
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Storage: Store in an airtight container at room temperature for up to 4 days. Keep away from humidity to maintain the coconut topping’s texture.
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Freezing: This traybake freezes well. Freeze slices individually wrapped for up to 2 months. Thaw at room temperature before serving.
Variants:
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Lemon Twist: Add lemon zest to the sponge and use lemon curd instead of jam.
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Gluten-Free Version: Substitute flour with a gluten-free self-raising blend and ensure jam and coconut are gluten-free.
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Chocolate Jam Combo: Add a few tablespoons of cocoa powder to the batter and use cherry jam for a black forest-style twist.
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Vegan Option: Replace eggs with a flaxseed mixture and use plant-based margarine and milk.
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Tropical Style: Use mango or pineapple jam and sprinkle with toasted coconut.
FAQ:
Q: Can I use any type of jam?
A: Yes! Raspberry, strawberry, or even apricot all work well. Just ensure it’s smooth and spreadable.
Q: Do I need to warm the jam before spreading?
A: If the jam is thick, gently warm it to make spreading easier and more even.
Q: Can I make this traybake in advance?
A: Absolutely. It actually tastes better the next day as the flavors meld together.
Q: Why is my sponge dense or dry?
A: Make sure not to overmix the batter and check your oven temperature accuracy. Also, avoid overbaking.
Q: Can I add fresh fruit on top of the jam?
A: Yes, but use thin slices and eat within 1–2 days, as fruit can make the topping soggy.
