Jam And Coconut Sponge – A traditional school jam and coconut tray bake that I’m sure you will love. Made with super soft sponge with a jam and coconut topping, I promise it’ll be hit with everyone!
TO MAKE JAM AND COCONUT SPONGE, YOU WILL NEED
Sponge cake:
- 300g butter
- 300g caster sugar
- 300g self raising flour
- 5 large eggs
- 8 tbsp milk
- 1tsp coconut essence or vanilla essence
Cake topping:
- 25g desiccated coconut
- good quality raspberry jam
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE JAM AND COCONUT SPONGE?
Step 1: Preheat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3. Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper.
Step 2: Cream the butter and sugar on medium speed together until smooth. Making sure to add the sugar 2 tbsp at a time. Adding the eggs one by one.
Step 3: Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth. Then add the vanilla or coconut essence and mix well.
Step 4: Add the milk 2 tablespoons at a time, mixing in between.
Step 5: Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
Step 6: Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
Step 7: Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake.
Step 8: Sprinkle the rest of the coconut across the top of the cake.
Step 9: Serve and enjoy your freshly bake Jam And Coconut Sponge.
RECIPE NOTES AND HELPFUL TIPS:
If you want a lighter sponge, add a little bit more milk in the mixture.
When baking keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done.
Spread the jam evenly over the sponge layer, leaving a small border around the edges to prevent it from oozing out.
Allow the cake to cool completely before slicing. This helps the flavors to set and the coconut topping to firm up.
NUTRITIONAL INFORMATION:
Yield: 20 slices | Estimate the nutritional information for each serving:
Calories: 457kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 209mg | Potassium: 161mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1105IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. Can I use desiccated coconut instead of fresh coconut?
Yes, you can use desiccated coconut as a substitute. If using sweetened desiccated coconut, adjust the sugar in the recipe accordingly.
2. How do I store the Jam and Coconut Sponge?
Store the cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate and bring it to room temperature before serving.
3. Can I make this ahead of time?
Yes, you can make the sponge in advance and assemble it closer to serving time to maintain the freshness of the layers.
4. Can I use different flavors of jam?
Absolutely! Feel free to experiment with various fruit jams to suit your taste preferences.
5. Can I freeze the Jam and Coconut Sponge?
It’s usually better to freeze the sponge layers separately and assemble the cake after thawing for the best texture.
6. What adjustments can I make for dietary preferences?
You can explore substitutes for dairy or eggs to make the recipe suitable for vegan or dietary needs.
Let’s Make This Old School Jam And Coconut Sponge!
And there you have it – this easy, yummy Jam And Coconut Sponge is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Old School Jam And Coconut Sponge
Print ThisIngredients
- >>>Sponge cake;
- 300g butter
- 300g caster sugar
- 300g self raising flour
- 5 large eggs
- 8 tbsp milk
- 1tsp coconut essence or vanilla essence
- >>>Cake topping:
- 25g desiccated coconut
- good quality raspberry jam
Instructions
Step 1: Preheat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3. Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper.
Step 2: Cream the butter and sugar on medium speed together until smooth. Making sure to add the sugar 2 tbsp at a time. Adding the eggs one by one.
Step 3: Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth. Then add the vanilla or coconut essence and mix well.
Step 4: Add the milk 2 tablespoons at a time, mixing in between.
Step 5: Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done.
Step 6: Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
Step 7: Once the cake has fully cooled down, make the topping by spreading the raspberry jam evenly across the top of the cake.
Step 8: Sprinkle the rest of the coconut across the top of the cake.
Step 9: Serve and enjoy your freshlt bake Jam And Coconut Sponge.
