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Jam and coconut sponge cake


37 people made this

About this recipe: This is probably my most favourite of cakes - mostly as it's the cake that most reminds me of school, when I was a kid. While most people prefer to have their squares with custard (usually pink), I preferred to have mine without.

Claire.C Merioneth, Wales, UK

Makes: 1 sponge cake

  • 225g (8 oz) butter
  • 225g (8 oz) caster sugar
  • 4 eggs
  • 285g (10 oz) self raising flour
  • 2 teaspoons baking powder
  • strawberry or raspberry jam
  • dessicated coconut

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / 170 C Fan / Gas 4. Grease and line a roasting tin with greaseproof paper.
  2. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well with each addition. Fold in the flour and the baking powder.
  3. Pour the mixture into the roasting tin and level the surface.
  4. Bake for 35 to 40 minutes, until well-risen and golden.
  5. Turn the cake out of the tin and allow to cool on a wire rack. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.


You can also make this as a traditional sponge cake if you wish, just change the roasting tin for two sandwich tins, and add some jam to the middle of the "sandwich".

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Reviews (11)


Absolutely gorgeous! The only problem I have is the quantity of mix. I won't complain though because it all went within the night. - 08 Mar 2014


Ive made this a couple of times now and has turned out delicious both times. I like it served warm with lashings of custard! - 14 Jan 2014


Loved this very easy to make and very tasty. Made some cupcake versions with excess kids Wolfe's them down - 19 Aug 2014

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