Jam & Coconut Traybake



8 oz margarine

8 oz white sugar

8 oz self raising flour

4 eggs

2 tsp vanilla extract

160g desicated coconut

3 to 4 tablespoons of milk. Add a little more if the mixture seems too stiff.

For the topping:

4 heaped teaspoons of strawberry or raspberry jam

40g of desicated coconut for sprinkling


Preheat the oven to 180 c (fan)

Place the margarine and the sugar into a mixing bowl and whip together until combined. Add all the other ingredients and mix until they reach a dropping consistency.Pour into a greased metal tin lined with baking paper. Cook for 20 to 25 minutes, but check as your oven will be different.

That little square that’s disappeared just there was not me! I’m on a diet!

Cool on on a wire rack for 20 minutes, then spread the beaten jam over the top and sprinkle with coconut.




  • Suzannah

    the last time I had this dessert was at the children home and school. At school it was served with light green Custard. I enjoyed school meals but those Green hard peas. I would call them cannonball peas and I hate them. The other dessert chocolate sponge and chocolate custard . When ever they made a custard their was a rush for the skin on top of custard.

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