Jam and coconut sponge

    50 min

    I used to love this cake at school, and still is one of my favourites. It also very nice with warm custard.


    Norfolk, England, UK
    127 people made this

    Serves: 6 

    • 225g (8 oz) butter, softened
    • 225g (8 oz) caster sugar
    • 4 eggs
    • 280g (10 oz) self raising flour
    • 2 teaspoons baking powder
    • red raspberry jam
    • desiccated coconut

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / 160 fan / Gas 4. Grease and line a 23x30cm (9x12 in) baking tin with parchment paper.
    2. Mix the butter and sugar together until light and fluffy.
    3. Add the eggs one at a time, beating well after each addition. If mixture starts to separate add a bit of flour with the egg.
    4. Fold in the remaining flour and baking powder. Pour mixture into the tin and level the surface.
    5. Bake until well risen and springy to the touch, or coming away from the sides, 35 to 40 minutes.
    6. After cooling for 5 minutes, turn out and leave to cool completely.
    7. Spread jam over cake and sprinkle with desiccated coconut. Cut into individual cakes.

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    Reviews in English (1)


    Lovely soft sponge and it was delicious. Thanks  -  04 Apr 2018