Embark on a culinary journey back to the cherished days of childhood with the Ultimate Jam and Coconut School Cake. This simple yet utterly delicious cake marries the nostalgic flavors of raspberry jam and desiccated coconut, creating a harmony of sweetness and texture that's sure to delight. Its moist, tender crumb, made with the most straightforward baking method, makes this cake the easiest you'll ever prepare. Accompanied by a lightly sweetened custard, this cake balances rich jammy goodness with the subtle, creamy finish of the custard, ensuring every bite is as comforting as a warm hug.
Why You'll Love This:
The beauty of this cake lies in its simplicity and the fond memories it evokes. Perfect for baking beginners or those seeking a quick, no-fuss dessert, it requires only a handful of ingredients and minimal effort for a result that's both satisfying and impressive. The optional vanilla extract adds an extra layer of flavor that beautifully complements the raspberry and coconut topping. This cake is a testament to the fact that sometimes, the simplest recipes are the most rewarding.
Perfect Occasion:
This Jam and Coconut School Cake is ideal for any occasion that calls for a sweet, comforting treat. From casual afternoon teas to more festive gatherings, it serves as a wonderful dessert that guests of all ages will love. It's particularly fitting for school events, family reunions, or whenever you crave a slice of nostalgia. Serve it with custard for an added touch of indulgence, making any moment feel special.
Decoration Tips:
For an eye-catching finish, spread the raspberry jam evenly over the cooled cake, then liberally sprinkle the desiccated coconut to cover the jam layer. The contrast between the ruby-red jam and the white coconut not only adds to the visual appeal but also to the texture and flavor. If you're serving this cake at a gathering, consider adding fresh raspberries on top for a burst of color and a fresh, tangy counterpoint to the sweetness.
Ingredients:
- 6.2 oz white granulated sugar
- 6.2 oz butter, room temperature
- 3 room-temperature eggs
- 1 tsp vanilla extract (optional, but recommended)
- 6.2 oz self-raising flour
For the Topping:
- Raspberry jam, to taste
- Desiccated coconut, to taste
- Custard for serving (adjust sugar according to the sweetness of the jam)
Instructions:
- Preheat your oven to 320°F (160°C).
- Cream together the butter and sugar in a bowl until the mixture is light and creamy.
- Whisk in the eggs and vanilla extract until well combined.
- Gently fold in the flour with a wooden spoon or spatula, ensuring not to overmix.
- Transfer the mixture into a greased and lined 8x8 inch baking tin.
- Bake for 25-30 minutes, or until a cocktail stick inserted into the center comes out clean.
- Let the cake stand in the pan for 10 minutes, then move to a wire rack to cool completely.
- Prepare the custard while the cake cools.
- Once cool, spread the raspberry jam over the top and sprinkle with desiccated coconut to your liking.
- Serve immediately with custard on the side.
Enjoy this delightful Jam and Coconut School Cake, a recipe that brings simplicity and comfort together in every slice, making it the perfect treat for any day.