My English Husband reminisces about the school dinners of his past. Thank you for this lovely, easy cake. It is very sweet so I make the birds custard with almost no sugar to go with... this is just perfect.
He isn't alone in doing that, many English people often do, haha. I'm really glad that you've given this recipe a go and it went down well! 😄 Thank you for your comment - if you have any suggestions for future content, feel free to let me know! 👍
Lovely :). For the authentic school taste it’s a good idea to serve it with Birds instant custard. Not the one you add boiling milk and sugar to nor the tinned one, but the one that comes in sachets and you add boiling water to it. This is the closest match to school custard.
Was looking for this type of recipe. Thank you so much I actually made them today and they are yummy. Didnt have that tin do I split them up into muffin tin got 12 out of mixture. Hubby ate 2 before could get the jam and coconut on them. 😊
That's actually a genius idea - I wouldn't have thought of doing that! May have to give that a go when I make this again. Thank you for trying the recipe out - hope you enjoyed the cakes! 🙂
I like adding a few pinches of confectioners sugar and a half teaspoon milk to the jam myself. Also I've never thought of just peeling down the sides of a baking tin before. I feel enlightened.
I have came across your coconut cake recipe. It's easy and you don't use a lot of ingredients and I do like the foil tins ...... But i have one question seen all the ingredients is weight 230g should the eggs be weight as well if not please let me know what size eggs to use. Thanks
Hi Michelle, that's a good question. I used medium eggs in this recipe but if you can't get medium eggs feel free to use small eggs 👍 Sorry about the delay in my response!
Whenever you are making a sponge it is recommended that you use Large Eggs as this gives more moisture to the sponge and there should be no need to add milk or water to it at the beginning. Have a look at Delia Smith for this as her sponges are perfect.
I baked this today, special request from my mother in her 70s. She loved it, as did the rest of the family 👍
This is wonderful to hear! I'm so glad you found the recipe and it went down well - thank you for trying the recipe and leaving a comment! 👍
My English Husband reminisces about the school dinners of his past. Thank you for this lovely, easy cake. It is very sweet so I make the birds custard with almost no sugar to go with... this is just perfect.
He isn't alone in doing that, many English people often do, haha. I'm really glad that you've given this recipe a go and it went down well! 😄 Thank you for your comment - if you have any suggestions for future content, feel free to let me know! 👍
Thank you that was nice and easy it's going to be my first time making this but your method is good, love from England 💕🇬🇧
I really hope you get the chance to make this, it'll go down a treat - I promise you! 🙂 Thank you for stopping by Mahnoor Ch! 👍
Mmmmm that looks amazing Elliott!!
Thank you for watching Ellen!
Lovely :). For the authentic school taste it’s a good idea to serve it with Birds instant custard. Not the one you add boiling milk and sugar to nor the tinned one, but the one that comes in sachets and you add boiling water to it. This is the closest match to school custard.
Was looking for this type of recipe. Thank you so much I actually made them today and they are yummy. Didnt have that tin do I split them up into muffin tin got 12 out of mixture. Hubby ate 2 before could get the jam and coconut on them. 😊
That's actually a genius idea - I wouldn't have thought of doing that! May have to give that a go when I make this again. Thank you for trying the recipe out - hope you enjoyed the cakes! 🙂
Thank you Elliott for your reply .... I will try your recipe as I do like coconut. Thanks once again.
Hi Michelle - I hope you get to make this, it's the perfect treat! Thank you for stopping by 😄
I like adding a few pinches of confectioners sugar and a half teaspoon milk to the jam myself.
Also I've never thought of just peeling down the sides of a baking tin before. I feel enlightened.
That's a good idea, thanks for sharing your tips. Thanks for watching!
I love your bakes! So much! Could you do a brownie recipe? A triple chocolate one? I have been craving a good brownie for a long time
Thank you so much, Tasuu1993! 🙂 You must be able to read my mind - I have a triple chocolate brownie coming up next week! 😄
just use a betty crocker cake mix for the yellow cake. it'll taste more authentic anyway.
That's another way of doing it, thanks for the suggestion! 🙂
What size tray does this recipie call for?
Hi Amy Lou, the tray I used was a disposable 9x13, I hope this helps. Thank you for watching! 😄
I have came across your coconut cake recipe. It's easy and you don't use a lot of ingredients and I do like the foil tins ...... But i have one question seen all the ingredients is weight 230g should the eggs be weight as well if not please let me know what size eggs to use. Thanks
Hi Michelle, that's a good question. I used medium eggs in this recipe but if you can't get medium eggs feel free to use small eggs 👍 Sorry about the delay in my response!
Whenever you are making a sponge it is recommended that you use Large Eggs as this gives more moisture to the sponge and there should be no need to add milk or water to it at the beginning. Have a look at Delia Smith for this as her sponges are perfect.
That’s very true, June Brown. I often use medium eggs as they are what I can get a hold of but use whatever you can get.
can i substitute butter with oil? please reply!
Hey Hamdha Naeem! Unfortunately on this occasion you can't switch out the butter for oil - I'm sorry!
The school chocolate cake and custard? 😋
Hey rubi T, I have recently uploaded it. Here is a link to it. th-cam.com/video/MHBeO7eSOXY/w-d-xo.html 👍
Sorry do you have a list of the ingredient quantity we are supposed to use please? X
Good afternoon, sorry about my delayed response. The ingredient weights are in the description below the video 👍 Thanks for stopping by!
Why can't I find the recipe :(
Hey Zoë, the full recipe write up is over on my website - here’s the link bakingwithelliott.com/jam-and-coconut-cake/