Why You’ll Love This Old-School Raspberry Jam & Coconut Traybake
Hey there, baking buddies! Are you ready for a trip down memory lane? This Old-School Raspberry Jam & Coconut Traybake isn’t just a recipe; it’s a delicious hug in a pan. Imagine sinking your teeth into a moist, tender cake, bursting with the sweet tang of raspberry jam and the delicate sweetness of coconut. This isn’t your grandma’s *just* raspberry jam cake—it’s a refined, elevated version that retains all the comforting charm of the original. The texture is unbelievably soft, almost melt-in-your-mouth, a perfect balance of moistness and slight crumbliness.
What makes this traybake truly special? It’s the simplicity. You’ll be amazed at how quickly this comes together – perfect for a busy weeknight or a spontaneous weekend baking session. There’s a certain nostalgic joy in making something so easy, yet so incredibly satisfying. It’s the kind of recipe that evokes cozy evenings, warm kitchens, and the sweet scent of baking filling your home. It’s incredibly versatile, too – perfect for afternoon tea, a casual gathering, or even a simple treat for yourself after a long day. You’ll taste the love in every bite, guaranteed! Seriously, you won’t believe how quickly this recipe comes together, and how much flavour it packs in!
What You’ll Need
This recipe relies on simple, everyday ingredients, which is part of its charm! Let’s take a look at what you’ll need to create this nostalgic delight:
- Self-raising flour (1 cup): The foundation of our cake, providing structure and a lovely soft texture. If you don’t have self-raising flour, you can use plain flour and add 1 ½ teaspoons of baking powder.
- Softened butter (½ cup): This is key for a tender crumb! Make sure your butter is at room temperature for easy creaming.
- Sugar (½ cup): Granulated sugar provides the perfect level of sweetness, balancing the tartness of the raspberry jam.
- Egg (1): Binds the ingredients together and adds richness to the final product.
- Raspberry jam (½ cup): The star of the show! Choose your favourite brand – homemade or store-bought, it all works wonderfully.
- Desiccated coconut (1 cup): Adds that delightful coconutty flavor and texture. The unsweetened kind works best here.
- Icing sugar (½ cup, optional): For dusting the top, adding a touch of extra sweetness and visual appeal.
Step-by-Step Instructions
Let’s get baking! This recipe is surprisingly easy, even for beginner bakers.
- Preheat & Prep: Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and lightly flour a square 20cm (8-inch) baking tin. This prevents sticking and ensures easy removal later. A little extra flour dusting in the tin never hurts!
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can do it by hand if you’re feeling energetic! The fluffier it is, the lighter your cake will be.
- Add Egg: Beat in the egg until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed well.
- Fold in Dry Ingredients: Gently fold in the self-raising flour until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in a tough cake.
- Incorporate Coconut & Jam: Gently fold in the desiccated coconut. Then, carefully stir in the raspberry jam, making sure it’s evenly distributed throughout the batter. Don’t be too vigorous here; you want to keep the mixture relatively smooth.
- Bake: Pour the batter into the prepared baking tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it after 25 minutes, as ovens can vary.
- Cool & Dust: Let the traybake cool completely in the tin before dusting with icing sugar (if using). This prevents the sugar from melting and creating a sticky mess.
Tips for Success
Here are a few tips to ensure your Old-School Raspberry Jam & Coconut Traybake turns out perfectly:
Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined. Ensure your butter is softened but not melted – room temperature is perfect. If your jam is very thick, you might need to gently warm it slightly to make it easier to stir into the batter. Let the cake cool completely before dusting with icing sugar, this will avoid a sticky mess. Using a good quality raspberry jam will make a noticeable difference in the overall flavor. Lastly, don’t forget to grease and flour your tin thoroughly to prevent sticking!
Variations to Try
Feeling adventurous? Here are a few variations to try:
- Lemon Zest & Poppy Seeds: Add the zest of one lemon and a tablespoon of poppy seeds for a zesty twist.
- Different Jam: Experiment with other fruit jams like strawberry, blackberry, or even apricot.
- Chocolate Chips: Fold in some chocolate chips for a decadent treat.
- Gluten-Free: Substitute the self-raising flour with a gluten-free alternative. Be sure to check the baking powder content as some gluten-free blends may require additional baking powder.
Storing and Reheating
Store your Old-School Raspberry Jam & Coconut Traybake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze it for up to 2 months. To reheat, let it thaw overnight in the refrigerator, then slice and enjoy at room temperature. You can also gently warm slices in the microwave for a few seconds to revive the flavors and textures. Avoid reheating for extended periods as this can dry the cake out.
Frequently Asked Questions
Here are some answers to frequently asked questions about this recipe:
- Q: Can I use different types of coconut? A: Yes, you can use sweetened desiccated coconut, but be aware that it might make the cake slightly sweeter. Unsweetened is recommended for better flavour balance.
- Q: How long does the traybake keep? A: Stored in an airtight container at room temperature, it will keep for up to 3 days. Freezing is a great option for longer storage (up to 2 months).
- Q: Can I use a different size baking tin? A: Yes, but adjust the baking time accordingly. A larger tin will require a shorter baking time, while a smaller tin will require a longer baking time. Keep an eye on it and test for doneness with a skewer.
- Q: What if I don’t have self-raising flour? A: Use plain flour and add 1 ½ teaspoons of baking powder. Make sure to sift the flour and baking powder together to ensure even distribution.
The Final Word
This Old-School Raspberry Jam & Coconut Traybake is more than just a recipe; it’s a nostalgic journey back to simpler times, filled with warmth and deliciousness. Its simplicity, combined with its incredible flavor, makes it a perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to experience the magic of this classic recipe. Give it a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking adventures with me. Happy baking!
Old-School Raspberry Jam & Coconut Traybake
Equipment
- Baking tray Approximately 20x30cm
- Mixing bowls
Ingredients
Dry Ingredients
- 1 cup self-raising flour
- 1 cup desiccated coconut
Wet Ingredients
- 0.5 cup butter softened
- 0.5 cup sugar
- 1 egg
- 0.5 cup raspberry jam
- 0.5 cup icing sugar optional, for dusting
Instructions
- Preheat oven to 180°C (160°C fan/350°F). Grease and line a baking tray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, sift together the self-raising flour and desiccated coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the mixture evenly into the prepared baking tray.
- Spread the raspberry jam evenly over the top of the mixture.
- Bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Dust with icing sugar, if desired, once cooled.