1-First Step: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or oil and line with parchment for easy release. Gather all ingredients at room temperature this ensures even mixing and rise for your jam and coconut school cake recipe. Measure coconut milk for batter and set aside cans for jam. Toast shredded coconut on a baking sheet for 5-7 minutes until golden; watch closely to avoid burning. This mise en place keeps things smooth for busy home cooks.

2-Second Step: In a large bowl, cream 1 cup softened butter and 2 cups sugar with an electric mixer on medium speed for 3-4 minutes until pale and fluffy. This traps air for a light sponge cake. Add 4 eggs one at a time, beating well after each (about 30 seconds). Scrape sides. For vegan, use aquafaba here it whips like whites.

3-Third Step: Whisk 2 cups flour, 1 tsp baking powder, and a pinch of salt in another bowl. Alternate adding dry mix and 1 cup coconut milk to wet ingredients, starting and ending with dry. Add 1 tsp vanilla last. Fold gently with spatula to avoid deflating batter should be thick but pourable. Gluten-free flour works here; add 1/2 tsp xanthan gum if needed.

4-Fourth Step: Spread batter evenly in prepared pan. Bake 35-40 minutes until golden, toothpick clean in center. Rotate halfway for even browning. Cool in pan 10 minutes on rack. This creates the fluffy base for your coconut jam traybake.

5-Fifth Step: While cake bakes, prepare jam. In a heavy saucepan, combine 2 cans coconut milk, 1 cup brown sugar, and 1/4 tsp salt. Bring to simmer over medium heat, stirring often. Reduce to low, cook 30-40 minutes uncovered until thickened like dulce de leche (coats spoon, about 2 cups yield). Stir constantly last 10 minutes to prevent scorching. For low-cal, use half sugar. Cool slightly.

6-Sixth Step: Poke holes all over warm cake with fork or skewer (every inch). Pour warm jam slowly, letting it seep in. Spread evenly. Sprinkle toasted coconut over top. For traditional jam slice twist, mix 1 cup strawberry jam into part of the coconut jam.

7-Final Step: Cool completely, then chill 4 hours or overnight for flavors to meld. Cut into 16 slices. Serve at room temp. Vegan version stays moist with oil swap; reheats softly. Total time: 1.5 hours active + chilling. Yields moist, sticky perfection.