Coconut & Jam Sponge Cake

Coconut and Jam Sponge is an easy cake to make, and tastes so good.  This particular one can be cut into squares and enjoyed just like that, or it can be cut into larger pieces and served with custard as a dessert.

Any jam would be good to use, strawberry, apricot, blueberry, blackberry etc.  But for mine I used raspberry jam as it is my favourite and goes so well with coconut.  

As I mentioned the recipe is a simple on, just mix the ingredients, bake and then top with jam and coconut.  What could be easier?

Although in the recipe I  recommend using a 20cm x 30cm(8inch x 12inch) cake tin a smaller, square one, 20cmx20cm for instance could be used but the baking time would need to be adjusted as the volume batter in a smaller tin would need more baking.

My sponge turned out very well and I let it cool down a little before turning it out and topping it with the jam and coconut.  I also used the base of the cake as the top, just to keep it level, but that is just a personal preference.

The cake tasted great, a lovely light sponge with the delicious topping.  Ideal with a cup of tea, or served as a dessert with custard.

Coconut & Jam Sponge Cake

Coconut & Jam Sponge – Video

Ingredients:

  • 225 g self raising flour
  • 1/2 tsp baking powder
  • 225g caster sugar
  • 225g softened butter
  • 4 large eggs(xl in USA)
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 60g dessicated coconut
  • 3 – 4 tbsp raspberry jam

Method:

  1. Preheat the oven to 180C/160C Fan/350F.
  2. Grease and line a 20cm x 30cm(8 inch x 12 inch) baking tin.
  3. In a large bowl cream the butter and sugar together until light and fluffly.
  4. Add the eggs, one at a time with a little of the flour to avoid curdling, and beat until all combined.
  5. Mix the baking powder into the remaining flour and pour into the butter mixture and fold in.
  6. Add the milk and vanilla extract and fold in.
  7. Pour the batter into the cake tin and spread out to make level all over, making sure to get into the corners.
  8. Bake in the oven for 25 to 30 minutes, until the cake is springy to the touch and a skewer comes out clean when poked into the middle.
  9. Allow to cool for a few minutes in the tin and then turn out onto a rack to cook for longer.
  10. Spread a layer of jam all over the top of the cake(I used the cake upside down to get a level surface)
  11. Sprinkle the coconut over the jam and gently press down  to make it stick to the jam(you may not need all the coconut).
  12. Leave to allow the jam to set a little and then cut into squared for serving.

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