Jam and coconut loaf cake

Name: Jam and coconut loaf cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 200 g (7oz) unsalted butter, softened, plus extra to grease; 200 g (7oz) caster sugar; 4 medium eggs, beaten; 2 tsp. vanilla extract; 200 g (7oz) self-raising flour; 1/2 tsp baking powder; 225 g (8oz) seedless strawberry jam; 2 tbsp. desiccated coconut

A new take on the 'old skool' jam and coconut tray bake, this loaf makes a cheerful teatime treat.

By The Good Housekeeping Web teamPublished: 11 October 2016

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Good Housekeeping

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Cal/Serv:

327

Ingredients

200 g
(7oz) unsalted butter, softened, plus extra to grease
200 g
(7oz) caster sugar
4
medium eggs, beaten
2 tsp.
vanilla extract
200 g
(7oz) self-raising flour
1/2 tsp baking powder
225 g
(8oz) seedless strawberry jam
2 Tbsp.
desiccated coconut

Directions

1. Step 1
  Preheat oven to 180°C (160°C) mark 4. Lightly grease and line the base and sides of a 900g (2lb) loaf tin with baking parchment.
2. Step 2
  In a large bowl, with an electric hand whisk, beat the butter and sugar until light and fluffy – about 5min. Gradually add the eggs and vanilla extract, beating well after each addition. Fold in the flour, baking powder and 2tbsp warm water until just combined.
3. Step 3
  Pour into the prepared loaf tin and bake for 55-1hr 5min until golden, risen and a skewer inserted comes out clean.
4. Step 4
  Cool loaf in tin on a wire rack. When cool, remove from tin and carefully peel off baking parchment.
5. Step 5
  In a small pan over a low heat, whisk the jam until smooth. Spread jam evenly over the top and scatter with desiccated coconut.