Simple, scrummy, yummy, jammy coconut tray bake

This is a quick and simple tray bake that comes out of the oven sticky and jammy and gorgeous.

 

The bubbling red jam could make this a great recipe to make with the kids for Halloween.

 

You will need...

• 3 large eggs
• Self raising flour
• Caster sugar
• Marg or butter
• Strawberry jam
• Shredded coconut

 

Getting started...

Grease a tray and put the oven on at 180



Weigh the eggs (still in their shells) this will be the weight you base everything else on

Now weigh out the same amount of butter  and sugar (e.g. if your eggs weighed 180g, weigh out 180g of butter and 180g of sugar).

 

In another bowl, weigh out 40% of the base weight in coconut, and 60% of the base weight of self raising flour.

 

 

Making the main cake

• Cream the butter and sugar together until light and fluffy
• Add about 1/3 of the coconut/flour and 1 egg and then mix
• Repeat until all of the coconut, flour and eggs have been mixed in
• Spoon into the tray and whack it in the oven (timer on 20 minutes)




 

Making it jammy!

 

While the sponge bakes, mix 2-3 spoonfuls of jam with a similar amount of coconut. It should move when tipped, but only slowly, make sure it is spreadable.





 

 

When the cake has been in the oven for 20 minutes, take it our and check it is cooked. It should be firm and springy to touch. It will be going back in for another 5 minutes, but it should be cooked first.

 

 

Return the cake to the oven and cook for a further 5-10 minutes until the jam is starting to bubble.

 

 

 Take out, allow to cool, and then slice and serve. Yum yum yum!