Today I’ll be showing you how to make a super simple jam and coconut sponge cake.
This recipe is the one you’ll see craft bakeries and may remember from your school days. It’s a simple coconut sponge cake (which is light and fluffy), topped with your choice of jam and finished with a sprinkling of desiccated coconut.
As I’ve already mentioned, its a simple sponge cake which is easily elevated by the jam. If you like the sprinkle sponge cake, you may like this one as they are fairly similar and they will certainly give you a nostalgic feeling as you eat them.
If you’re looking for other school or retro recipes, don’t forget to check out chocolate concrete, sprinkle sponge cake and chocolate hedgehogs. I promise that these recipes will unlock memories you’ve forgotten.
Anyway, let’s get started, shall we?
230g Granulated sugar.
230g Plain flour.
1 tsp Baking powder.
150g Desiccated coconut.
Milk (only if needed).
60-80g Jam (whichever flavour you like)
80g Desiccated coconut (use more or less, whatever takes your fancy).
Before you get started on making this cake, you’re best to do some prep work. Start by lining your 9×13 inch tin with parchment paper, weigh up all of the ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need such as a mixing bowl and spatula.
To start, take a mixing bowl and place in the butter and granulated sugar. Then beat the two together until they are lighter and fluffier in colour and consistency.
Now you can add your eggs, one at a time, beating well in-between each addition. Doing it this way lowers the chances of the mixture curdling.
You can then go ahead and add in the plain flour and baking powder, passing them through a sieve first (this just helps the cake to be lighter and fluffier). Then you can go-ahead and add in the desiccated coconut – mix it all together until a clean cake batter has formed.
Go ahead and give the bowl a good scraping down, this will just incorporate any bits that may not have been fully worked in from before.
Take the cake batter and transfer it into your lined 9×13 inch cake tin and spread it out until its fairly consistent. I like to use a offset palette knife, but the back of a spoon would work equally as well.
Then you can take the cake tin and place into your preheated oven and bake for 25-30 minutes or until a tester comes out clean, when inserted into the centre. The cake should have risen a good amount and be a consistent golden brown colour on top.
Allow the cake to cool fully in the tray before you finish the cake off.
To finish the cake, you’ll want to make sure your jam is spreadable. You can give it a good mix or warm for a few seconds in the microwave, then add the jam on top of the cake and spread it out, ensuring there is good coverage, you can use more jam is you feel it’s needed. Then to finish the cake, take he desiccated coconut and sprinkle it on top of the jam.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.