Traditional Jam and Coconut Sponge

Traditional Jam and Coconut Sponge- the classic jam sponge topped off with desiccated coconut.

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If you ask people what they remember about school dinners from their childhood, the traditional jam and coconut sponge is usually one of the first things that they say. Great big pieces, usually served with custard and often one of the few things that people liked too!

I love a traditional jam and coconut sponge. It's a really simple sponge cake, but with really soft buttery sponge, fruity strawberry jam and desiccated coconut. It's so perfect for afternoon tea, the kind of cake that you can have ready in a tin to whip out for guests. It will last  3-4 days (if you can hold out that long!)

I tend to make it as a loaf cake, so that it's easy to cut slices, but if you are thinking of having it as dessert with hot custard, then it's better to make it as a traybake. That way you will get more surface area for jam and you can cut the cake in the more traditional cubes of sponge. Either way, it's delicious!

Top Tips

• Get the jam out of the fridge (if you keep it there), when you put the cake in the oven. It's too hard to spread and will break up the cake surface, if cold.
• Wait until the sponge is fully cooled before spreading the jam, or it will melt and slide down the side of the cake.
• If you want to make it as a traybake, you need double the amount of jam and coconut for the topping. Use a 20x30 tin and reduce the bake time to 25-30 minutes.

Make Traditional Jam and Coconut Sponge

Cream the butter and the sugar.

Mix in the eggs one at a time, then mix the flour and coconut through.

Pour the cake batter into the loaf tin.

Bake until golden.

Spread the jam over the top and sprinkle the remaining coconut over it.

Slice and serve!

jam, coconut, loaf cake

cake, snack

British

Yield: 10Author: The Improving Cook

Traditional Jam and Coconut Sponge

Traditional Jam and Coconut Sponge- the classic jam sponge cake topped off with dessicated coconut.

prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients:

• 225g butter
• 225g caster sugar
• 225g self raising flour
• 4 eggs
• 40g desiccated coconut
• 5 tbsp strawberry jam

instructions

1) Heat the oven to 170 (150 fan, gas mark 3)

2) Cream the butter and sugar together until smooth.

3) Add an egg at a time mixing each one in until well combined.

4) Add the flour and half the coconut and mix until you have a thick cake batter.

5) Pour the mixture into a greased or lined 2lb loaf tin.

6) Bake the loaf for 50-55 mins or until a knife comes out clean. 

7) When baked, leave the cake to cool in the tin for 5 minutes, then move to a cooling rack.

8) When completely cool, spread the jam evenly across the top of the cake.

9) Sprinkle the rest of the coconut across the top of the cake.

NOTES:

This can be made as a traybake and served with custard as a dessert. You will need double the amount of jam and a greased or lined 20 x 30cm tin. If you're making the traybake, 25-30 mins in the oven should do it.

calories
412

fat (grams)
23

sat. fat (grams)
14

carbs (grams)
48

protein (grams)
5

sugar (grams)
28

Fibre (in grams)
2

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