Monday 6 March 2023

Jammy Coconut Loaf Cake

A fluffy coconut loaf cake covered with a raspberry jam and more coconut!
Apparently this type of cake is an old-school favourite because it was given to children at schools for their pudding along with other retro cakes. However I've never heard of it, nor seen anything similar until someone reposted one they made at home so I knew then this would be a sought after recipe. The only cakes we had at school were the vanilla tray bake with pink icing covered in sprinkles! Despite my ignorance of this jammy coconut cake, I can see why its popularity is so high. It's so simple; a fluffy coconut sponge, thick raspberry jam and desiccated coconut, lots to enjoy! I made it as a loaf cake instead of a tray bake as I had less mouths to feed, but you could always change up the quantity to make it fit a tray bake. And the beauty of this cake is that it can be enjoyed by everyone - though more specifically vegans as I've to included any dairy or eggs in this recipe. 

If you love coconut and raspberries....

Check out my other recipes for more inspiration!


Prep: 20 minutes
Cook: 50 minutes
Serves: 8-10


  • Use coconut milk from a can not the one in a carton as that is more watery, you want the thicker coconut milk. 
  • if you prefer another flavour of jam that would also work but raspberry is best as its a little sharp against the sweetness of the coconut. 


  • 300ml coconut milk
  • 1tbsp white wine vinegar
  • 75ml vegetable oil
  • 300g plain flour
  • 250g caster sugar
  • 1tsp baking powder
  • 2g salt
  • 60g desiccated coconut
  • 130g raspberry jam
  • 20g Desiccated coconut


  1. Preheat the oven to 160℃ and grease and line a 2lb loaf tin with baking paper, making sure it goes up the sides.
  2. In a jug, mix the coconut milk and white wine vinegar and leave for 5 minutes.
  3. In a large bowl, combine the flour, sugar, baking powder, salt and coconut. 
  4. Stir in the wet ingredients into a batter until just combined.
  5. Spoon into the cake tin and bake for 50 minutes or until knife inserted comes out clean. 
  6. Leave to cool in the tin for 10 minutes before removing onto a wire rack.
  7. When the cake has cooled down, spread on the jam in an even layer then sprinkle on the coconut. 
  8. Slice and serve. Best stored in an airtight container at room temperature up to 5 days. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig