This simple coconut and raspberry jam loaf cake is an old fashioned recipe that is so easy to make yet so lovely.
A tender coconut loaf cake spread with raspberry jam and sprinkled with lots of dessicated coconut!
This particular recipe is actually the very first cake I ever made. Yep, the very first!
It came from the Hamlyn book of cakes and baking, an extensive baking book that had a picture alongside every recipe.
It’s a very easy cake to make – it uses the all in one method which simply requires you to place all the ingredients in the bowl and beat them together for a couple of minutes – very low maintenance!
The raspberry jam topping is my nod to the retro school dinner pudding that was a favourite of many, the square slab of sponge covered with jam, coconut and served with lashings of custard.
My tips for making the perfect coconut and raspberry jam loaf cake…
Use good quality raspberry jam. Homemade jam is pretty hard to beat, but there are a few lovely brands out there. I love Bonne Maman.
Start checking the cake after 40 minutes – it takes around 45-50 minutes in my oven, but it might take a few minutes more or less in yours.
Be generous with the jam and coconut topping!
commonly asked questions
can you freeze this coconut cake?
Yes – if you want to get ahead of time, you could freeze the cake before adding the jam and coconut topping. Allow the cake to defrost fully for 3-4 hours before adding the jam and coconut.
storage instructions
Store the cake in an airtight tin for 3 or 4 days (although I doubt it will hang around for that long!)
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Coconut and raspberry jam loaf cake
This old fashioned coconut and raspberry jam loaf cake couldn't be easier to make - it makes a perfect afternoon treat!
Ingredients
- 3 large eggs
- 6 tbsp milk
- 100 g caster sugar
- 75 g dessicated coconut
- 180 g plain flour
- 2 tsp baking powder
- 100 g very soft butter
- About one third jar raspberry jam
- Dessicated coconut for sprinkling over the top
Instructions
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Butter and line a 2lb loaf tin with baking parchment.
- Place all the ingredients for the cake apart from the raspberry jam in a large mixing bowl and mix well for 2 minutes until you have a smooth, even batter.
- Pour the batter into the lined tin and level the surface. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before turning out and leaving to cool completely.
- When the cake is cold, spread with the raspberry jam and sprinkle with the coconut.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 293mgCarbohydrates: 42gFiber: 3gSugar: 20gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Delicious!
Yum! Can’t wait to try this!
Hope you enjoy it π
Thanks Nicola π
Is 180 celsius for a fan assisted or non fan assisted oven ? Thanks
Hi Louisa, 180C is for a non fan assisted oven, 160C for a fan oven. Thanks!
Made this was lovely
Glad you enjoyed it Sarah π
Just looked at recipe.. I have both plain & sr flour but no baking powder & cant get out…can I use sr & would it work thx
Hi Maureen yes you can use self raising flour ?
Fab cake and really easy to make. Have you ever froze it?
Glad you like it Jackie, I’ve never frozen it but I’m pretty sure you could successfully π
Hi, the recipe says to use plain flour, should this be self raising flour? X
excellent recipe!
You can use either! if you use self raising flour reduce the baking powder to 1 Teaspoon
I’m so pleased you like it! Thank you!
Could I replace the white sugar with coconut sugar and the milk with plant milk?
Hi Michelle, I haven’t tried it myself, but I don’t see why it wouldn’t work. The texture of the cake might be slightly different though. If you give it a try let me know how it goes!
This recipe is absolutely gorgeous!
Thank you so much! I’m so pleased you like it.
This recipe is delicious and smells so dreamy!! Followed it exactly and it baked so well! One of my favourite kind of cakes! ππ Thank you for sharing π₯°
That looks delicious Sabrina! I’m so glad you enjoyed it!
Hi, thinking of adding some raspberries into the batter – dβyou think fresh or frozen would work?
Either would probably be fine, but I would use fresh over frozen. Let me know how it turns out!
Can you freeze this cake?
Hi, yes you can freeze the cake but it’s best if you do so without the jam/coconut topping π
Thankyou
This is the third time i will be baking this cake and honestly the recipe is incredible. 100% would recommend
I’m so glad you like it! Thank you for letting me know π
Can I use toasted coconut?
I probably wouldn’t use toasted coconut in the cake itself, but you could use it on top for decoration π
great cake – simple and delicious
Thank you, glad you like it π
I’ve made this four times. Delicious!
This makes me so happy! I’m glad you like it π
Can I use self raising flour
Hi Lesley, yes you can but reduce the baking powder to 1 teaspoon.
Is 180g flour equals to 1 cup?
Hello Helen, I just measured the flour using my own cups and I got 1 cup and 2 tablespoons π
i just made it its really good the only thing mine dont look fluffy like your picture on the inside ..maybe bc i melted the butter by mistake .. i dont knoe .. but it is tasty
i did half and half my kids dont like jam lol
I did add vanilla but the inside don’t look like yours WHy?
Hi! Yes melting the butter would have changed the texture – it would still work, but the sponge wouldn’t have been as fluffy.
So good and easy! I used brown sugar and reduced it to 80g as i always do and added some frozen raspberries. Instead of line the pan I tossed it with shredded coconut. And i covered the top with lemon sugar glaze. Just perfect
Its in the oven right now. I bought a coconut raspberry loaf in Sainsbury’s and that was delicious though mass produced and full of things you won’t find in home made. So, i thought it attempt a home made one. Be back later……
This rose perfectly, its a beautiful result, i will certainly be making this again.i did it today as a trial run, my friend is coming Sunday so I know i can confidently make this again for her visit.
I’m so happy you enjoyed it! Thanks for your lovely comment π
Loved it thank you Nikki
I’m so pleased you loved it! π
Hi Nicki! This log is a favourite when I make it and doesnβt last long- and I make mine gluten and dairy free!π just wondering, could I make muffins instead of one log with this recipe or would it need modification? And could I premix the batter, store in the fridge overnight then cook the next day? Thank you π