Coconut and jam sponge cake

by Apr 9, 20200 comments

This is a quick and simple sponge cake, there is coconut in the sponge and as well as part of the decorating. This is one of the cakes served in UK schools as part of school dinners. Light, fluffy and delicious on its own or with custard.

Some people refer to it as an old fashioned cake.

Ingredients for coconut and jam sponge cake

2 large eggs (about 134 grams)

100 grams sugar

67 grams unsalted butter, softened

67 millilitres vegetable oil

150 grams self raising flour

30 grams dessicated coconut

For decorating the coconut and jam sponge cake

a few tablespoons jam, I used my homemade strawberry jam

some dessicated coconut to sprinkle on top of jam

Method for coconut and jam sponge cake

Preheat oven to 180 Celsius

Prepare a square cake tin, 7inch/18 cm or 8 inch/20cm, by putting baking paper in it and put it to the side. If you need a cake tin you can find one in my Amazon Store Front

Put, oil, butter and sugars in a bowl and whisk together until light in colour and creamy.

Add the eggs one at a time and whisk well between each egg added

Add in the self-raising flour and dessicated coconut then fold in the flour with a spatula.

Put the mixture in the prepared cake tin

Bake in the oven for about 20 – 25 mins until slightly golden brown, test with a toothpick and if it comes out it is ready

Leave it to cool in the cake tin for about 10 minutes and then flip it and put on a cooling rack.

Remove the baking paper and leave to cool completely

When it has completely cooled down, spread the jam on top and then sprinkle some dessicated coconut on top.



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This chocolate sponge cake is a great recipe for afternoon tea or any time.

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