Classic Jam and Coconut Sponge Cake Recipe

Jam and Coconut Sponge is a simple sponge cake, with jam spread over the top and a generous sprinkle of desiccated coconut added to top it all off. Serve with a big jug of custard (pink custard even!) and you’ll be sure to invoke memories in anyone who went to school here a while back! Coconut and Jam Sponge is an easy bake to make, and it serves plenty if it’s made as a traybake. It can be served cold or warmed up, and with or without custard, so it’s a great option for feeding plenty for a a morning or afternoon tea, or even a pudding.

📝 Ingredients

• 400 g Butter/Margarine at room temperature
• 400 g Caster Sugar
• 400 g Self Raising Flour
• 1 tsp Vanilla Essence OR 1 tbsp Lemon Zest
• 7-8 Medium Eggs
• 150 g Strawberry or Raspberry Jam
• Desiccated Coconut to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 180C/160C fan or 350F/320F
2. 2Grease 12 x 9 inch traybake tin
3. 3Cream the butter and sugar together until pale...: Cream the butter and sugar together until pale and fluffy
4. 4Add one egg at a time and fully...: Add one egg at a time and fully mix in
5. 5Add vanilla essence or zest
6. 6Sift flour and fold into the batter
7. 7Tip into greased cake tin and bang on...: Tip into greased cake tin and bang on the bench to get rid of any air pockets
8. 8Bake for 40-50 minutes
9. 9Allow to cool in the tin
10. 10Once cooled soften the jam by heating for...: Once cooled soften the jam by heating for about 10-20 seconds in the microwave, then spread over the cake. If you like you can poke holes in the cake so some jam sinks in, but it’s not really necessary.
11. 11Sprinkle with desiccated coconut to finish it off.
12. 12Remove from the tin and slice into squares....: Remove from the tin and slice into squares. Enjoy!