Old School Coconut and Jam Sponge Cake

Sometimes the simplest things are the most satisfying. This cake takes me straight back to primary school, holding a pastel pink bowl and queuing for a slice topped with jam and coconut. I wasn’t one to have it served with custard or pink blancmange (pink custard, my ass), but I loved it just as it was. Occasionally, we’d have this cake in a traybake tart form, though I’m still annoyed I never figured out what the base was—it wasn’t shortcrust or rough puff, but I can’t remember what it was. Oh well! This version is easy to whip up and guaranteed to put a smile on your face.

Old School Coconut and Jam Sponge Cake
Old School Coconut and Jam Sponge Cake

Serves 12-16

Hands-on Time 20 minutes

Baking Time 25 minutes

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Ingredients

  • 220g margarine (plus extra for greasing)

  • 235g caster sugar

  • 4 medium eggs

  • 1½ tsp vanilla extract

  • 235g self-raising flour

  • 1/8 tsp fine salt

  • 1 tbsp full-fat milk

  • 200g raspberry jam

  • 50-100g desiccated coconut

Equipment

  • Deep-sided 25cm x 20cm brownie pan

  • Baking parchment

  • Large mixing bowl

  • Electric whisk or wooden spoon

  • Spatula

  • Wire rack

  • Bowl

  • Spoon

Method

1. Preheat the Oven

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Grease the pan with margarine and line it with baking parchment.

2. Make the Cake Batter

  • In a large mixing bowl, beat the margarine and sugar with an electric whisk on low speed for 1 minute.

  • Add the eggs one at a time, followed by the vanilla extract, and continue beating.

  • Add the flour and salt. Stir gently with the whisk turned off to prevent flour from flying, then mix on low speed until no specks remain.

  • Stir in the milk and scrape down the sides of the bowl to ensure everything is combined.

3. Bake the Cake

  • Pour the batter into the prepared pan and smooth the top with a spatula.

  • Bake on the middle shelf for 25 minutes.

  • Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

4. Decorate the Cake

  • Stir the raspberry jam in a bowl to loosen it.

  • Flip the cake over so it’s right-side up. Spread the jam evenly over the top.

  • Sprinkle desiccated coconut over the jam to your desired coverage.

Enjoy!

Old School Coconut and Jam Sponge Cake
Old School Coconut and Jam Sponge Cake