Gluten Free Coconut and Jam Cake: just like school
I’ve been googling “90’s foods” and reliving my childhood, and I stumbled across this, so I had to make a gluten free version – here it is, my Gluten Free Coconut and Jam Cake. Its a deliciously fluffy sponge topped with strawberry jam and desiccated coconut.
Whatsmore, its one of my easiest cakes on my blog – the same sponge as my Victoria Sponge Cake because its the best and “if it aint broke, don’t fix it!” AND there’s no decorating involved – just a spread of jam and a sprinkle of coconut!
Baking Tin Options
For this recipe, I’ve used a 20 x 30cm rectangular tin.
If you haven’t got a rectangular baking tin, you can easily bake this in a circular tin and slice up into triangles like you would with a normal cake. For a tin that is approximately 22cm wide, I’d recommend using 3 eggs and 170g of butter, sugar and flour. You can use all the same steps as below!
You could eat it on its own or serve it with custard… maybe even pink custard if you’re feelingin the mood for full on 90s nostalgia. Maybe get a tamagotchi to play with whilst its baking? Or the Sims? Although from memory, there is no 30 mins Sims session, once you’re playing you’ll be sat there allll dayyyyyyy. Just me?!
Ok, just one more photo, I cant resist haha…
Gluten Free Coconut and Jam Cake
- 280 grams Gluten Free Self-Raising Flour
- 280 grams Caster Sugar
- 280 grams Spread - – I recommend Flora spread (dairy free)
- 5 Eggs
- Jam - approx. 300g
- Scattering of Desiccated Coconut
- Preheat your oven to 180oC (fan).
- Line your baking dish with baking paper.
- In a large bowl, whisk together the butter & sugar until fully combined. >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
- Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture. >Takes 10 seconds. You can use the electric whisk for this too.
- Add the flour and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds). >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
- Scrape right around the sides of the bowl to pick up any excess flour. Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined. >Still try not to over whisk! 5 seconds at most.
- Pour the mix into the baking tin. >It should be 2/3rd full at a maximum. >GENTLY level each of them out slightly, so the cake mix is spread around quite evenly & touching the sides.
- Place the cake into the centre of the oven. Bake for approx 30 mins. >Do not open the oven door before this time otherwise your cake might fall flat. >You’re looking for it to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean! Second pic shows what a "clean knife" looks like. If its not, pop the cake back into the oven for 2 mins and repeat.
- Once cooked, leave the cake in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack. >I find its easiest to do that by placing a cooling rack upside down on the baking tray. Then, hold the baking tray onto the cooling rack and flip the two together (so the cake is upside down, which is actually an easier surface to spread the jam over anyway!)
- Wait for 45mins-1hr for the cake to cool completely. Then, take your jar of jam. Give it a good mix with a spoon to soften it up a little.
- Add the jam to the surface of the cake and spread around so its roughly even. Scatter with desiccated coconut, cut into squares and eat!!