Jam & Coconut Tray Bake

This is one of my all time favourite bakes, it is so easy to make and it is perfect on its own or with some custard as a dessert. I do have a Slimming World friendly version of this here.


  • 225g margarine
  • 225g caster sugar
  • 4 eggs
  • 250g self raising flour
  • 50g dessicated coconut
  • 1tsp vanilla extract
  • 1tsp baking powder

To decorate

  • Jam
  • Dessicated coconut


Preheat oven at 170c.

Grease and flour a baking tin, I use 9×11 inches tray. Set aside.

Cream the margarine and sugar together till it is light and creamy.

Add the eggs, one at a time, followed by a spoonful of the flour.

Once all eggs have been added, add the vanilla extract, followed by the rest of the flour, baking powder and dessicated coconut. Mix all ingredients well together and transfer into prepared tin.

Bake in the preheated oven for 30 minutes.

Once the cake baked, let it cool slightly before removing from the tin.

Melt some jam in the microwave and spread all over the cake. Sprinkle with coconut and cut into slices.

Black Eye Bean & Coconut Curry

This is one of my favourite curries I loved eating when I was younger. The version I used to have would be a lot higher in syns so this is a SW friendly version I’ve adapted. The way my mum used to make this was a lot more complicated and she used some more spices but I find this way works well too.

I had a few people messaging me saying this is an odd combo but I don’t see how it is odd. Maybe because of my background I’m used to having a variety of different foods from different parts of the world that this is just another meal for me. I don’t know where it originates from but I am sure this type of curry is eaten a lot!

It is easy and very economical to make too. We have this served with boiled rice and masala fish.

Black Eye Bean Curry with Coconut

Black Eye Bean Curry with Coconut


Serves: 4

Syns: 2.5 syns per serving

Time Taken: 30 minutes

Difficulty: Easy


  • 2 medium onions, finely chopped
  • Pinch of cumin seeds and chilli flakes (optional)
  • 1 tbsp. ginger/garlic paste
  • 1 tbsp. curry powder (or more if you prefer spicy)
  • Salt to taste
  • 2-3 tbsp. tomato puree
  • 2 tins of black eye beans, drained
  • 200ml reduced fat coconut milk
  • 5g desiccated coconut
  • fresh coriander, to garnish


Fry the onions with the cumin seeds and chilli flakes (if using) and the ginger/garlic till the onions have softened and are lightly golden.

Add the curry powder and salt to taste and fry for a further 5 minutes stirring constantly. If the spices start to stick to the pan, add a little hot water and keep stirring.

Add the tomato puree and the beans with the coconut milk and cook on a low heat for about 10 minutes.

Once the curry is done, you can garnish it with fresh, chopped coriander and serve it with boiled rice.

Jam & Coconut Sponge Cake

I came across this recipe from a lovely lady on Instagram (do check out her account if you use IG – @skinnycakesnbakes). She makes the most amazing low syn cakes and bakes!

Makes: 16 slices

Syns: 15.5 syns for the whole cake

Time Taken: around 60 minutes

Difficulty: Moderate

Jam & Coconut Sponge Ingredients

Jam & Coconut Sponge Ingredients


  • 37g coconut flour
  • 5 large eggs, separated
  • 2 tbsp sweetener
  • 1 tsp coconut essence
  • 1 tsp baking powder
  • 3 tbsp water
  • 2 tbsp raspberry jam
  • 15g dessicated coconut


Pre heat the oven to gas mark 4.

Sift together the flour and baking powder. Add the egg yolks, sweetener, most of the coconut (keep some aside to decorate the cake), essence and water. Mix it altogether.

Whisk the egg whites until stiff and gently fold into the mixture.

Pour the mixture into a square 7/8 inch lined cake tin and bake for 30 minutes.

Once cooled, spread over the jam and sprinkle the remaining coconut.

Jam & Coconut Sponge

Jam & Coconut Sponge


Coconut Macaroons

These coconut macaroons are absolutely divine! Crunchy on the outside with a soft and chewy interior. Perfect sweet tooth fix.

Makes: 30 portions

Syns: 2 syns each

Time Taken: 30 minutes

Difficulty: Easy


  • 4 egg whites
  • 198g sugar
  • 71g desiccated coconut


Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!) Add the sugar and beat until stiff.

Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.

Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).

Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.