Jam and Coconut traybake

Name: Jam and Coconut traybake
Total time: 1500 s
Yield: 12 servings
Cuisine: British
Ingredients: 175 g (un)salted butter - softened; 175 g caster sugar; 3 large eggs; 175 g plain flour; 2 tsp baking powder; 1 tsp vanilla extract; 50 g desiccated coconut; 50 g rasberry/strawberry jam; 30 g desiccated coconut

Abi Chapman @cook_112935762

Jam and Coconut traybake

Abi Chapman @cook_112935762

Saved

Ingredients

20-25 minutes (in oven)

12 servings

175 g(un)salted butter - softened
175 gcaster sugar
3large eggs
175 gplain flour
2 tspbaking powder
1 tspvanilla extract
50 gdesiccated coconut
Topping:
50 grasberry/strawberry jam
30 gdesiccated coconut

Saved

Steps

20-25 minutes (in oven)

1

Preheat the oven to 180C (160C fan) and line a 6x8 inch tray with baking paper.
2

Cream the butter and sugar together until light and fluffy.
3

Beat the eggs one at a time in a separate bowl and bowl each one in gently.
4

Fold in the flour, vanilla extract and desiccated coconut until just combined.
5

Pour the batter into the tray and bake for 20-25 minutes or until light and springy.
6

Spread the jam evenly over the warm cake and sprinkle the coconut on top.
7

Allow to cool before slicing into 12 slices. Enjoy!