Coconut & Jam Sponge

This Coconut & Jam Sponge is a cozy classic that brings together a buttery, golden sponge layered with a sweet blanket of raspberry jam and finished with a soft snowfall of desiccated coconut. Each bite is soft, sticky, and beautifully nostalgic. It’s the kind of cake that begs for a cup of tea, a comfy chair, and a slow afternoon to enjoy every crumb.

Behind the Recipe

I first tasted Coconut & Jam Sponge at my grandmother’s kitchen table. It was one of her “everyday” cakes, made not for birthdays or holidays, but simply because a quiet Tuesday afternoon deserved something sweet. She always kept a tin of desiccated coconut in the cupboard and raspberry jam in the fridge, so this cake felt like magic from leftovers. It’s simple, humble, and tastes like home.

Recipe Origin or Trivia

This sponge cake is a classic staple of British school dinners, often served warm with a generous drizzle of custard. The idea of pairing jam with coconut dates back generations, and while many regions have their own version, the combination has remained a firm favorite in UK households. The airy sponge soaked with fruity jam and the coconut topping delivers comfort and a little crunch all at once.

Why You’ll Love Coconut & Jam Sponge

There’s something undeniably nostalgic and satisfying about this bake. Here’s why it might just become your new go-to cake.

Versatile: Serve it warm with custard or cool with tea — it fits every occasion.

Budget-Friendly: Made with pantry staples like flour, sugar, and jam.

Quick and Easy: No fancy tools or complicated steps — just mix, bake, and top.

Customizable: Swap the jam for your favorite flavor or even layer two.

Crowd-Pleasing: Kids, grandparents, and everyone in between will love it.

Make-Ahead Friendly: Bake it the day before, and it still tastes incredible.

Great for Leftovers: Keeps well and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

To make your Coconut & Jam Sponge absolutely unforgettable, keep these tips in mind:

• Always use room temperature ingredients to help your batter mix smoothly and bake evenly.
• Don’t overmix the batter once you add the flour. A light hand keeps the sponge fluffy.
• Warm the jam slightly before spreading it so it glides on without tearing the sponge.
• Use a serrated knife to cut the cake cleanly without dragging the coconut topping.
• For extra indulgence, serve with warm custard or a dollop of whipped cream.

Kitchen Tools You’ll Need

You won’t need anything too fancy here. Just a few basics from your kitchen drawer:

Mixing bowls: For combining the sponge batter ingredients.

Electric mixer or whisk: To cream the butter and sugar until light and fluffy.

Spatula: For folding in ingredients gently and scraping the bowl clean.

Baking tin (8×8 inch): The perfect size for a thick, satisfying slice.

Sieve: To aerate your flour and baking powder for a tender crumb.

Small saucepan or microwave-safe bowl: For gently warming the jam.

Offset spatula or spoon: To evenly spread the jam layer.

Ingredients in Coconut & Jam Sponge

The magic of this sponge comes from the simple ingredients working together in harmony. Here’s what you’ll need:

1. Plain Flour: 200g – Provides structure and gives the sponge its soft, tender crumb.
2. Caster Sugar: 200g – Adds sweetness and helps create a light texture when creamed with butter.
3. Unsalted Butter: 200g – Adds richness and moisture. Use softened butter for best results.
4. Eggs: 4 large – Act as a binding agent and give the sponge a light rise.
5. Raspberry Jam: 150g – A fruity, sweet layer that contrasts beautifully with the sponge and coconut.
6. Desiccated Coconut: 50g – Adds texture and a subtle nutty flavor on top.
7. Baking Powder: 2 teaspoons – Helps the sponge rise evenly and become airy.
8. Milk: 2 tablespoons – Loosens the batter slightly for a smoother mix.
9. Vanilla Extract: 1 teaspoon – Adds depth and warmth to the sponge flavor.

Ingredient Substitutions

Ran out of something or want to switch it up a bit? Here are some quick swaps.

Plain Flour: Self-raising flour (just skip the baking powder).

Caster Sugar: Granulated sugar (though texture will be slightly grainier).

Unsalted Butter: Margarine or dairy-free butter for a vegan version.

Raspberry Jam: Strawberry, blackberry, or apricot jam for a twist.

Desiccated Coconut: Toasted coconut flakes for more crunch.

Ingredient Spotlight

Raspberry Jam: Not just a filler, raspberry jam adds a sweet-tart contrast that balances the richness of the sponge. Its vibrant color also brings a pop of joy to every slice.

Desiccated Coconut: This humble topping adds a delicate chew and light coconut flavor that brings texture and tropical warmth to each bite.

Instructions for Making Coconut & Jam Sponge

Let’s dive into this nostalgic treat together. Follow these simple steps and you’ll be enjoying your first bite in no time.

1. Preheat Your Equipment:
Set your oven to 180°C (160°C fan) or 350°F. Line an 8×8 inch square baking tin with parchment paper.

2. Combine Ingredients:
In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and milk.

3. Prepare Your Cooking Vessel:
Sift the flour and baking powder into the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.

4. Assemble the Dish:
Pour the batter into the prepared baking tin and smooth the top. Bake for 25 to 30 minutes, or until golden and a skewer inserted comes out clean.

5. Cook to Perfection:
Remove the sponge from the oven and let it cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.

6. Finishing Touches:
Once cooled, gently warm the raspberry jam and spread it over the top of the sponge. Sprinkle the desiccated coconut evenly over the jam.

7. Serve and Enjoy:
Slice into squares or rectangles. Serve as-is or with a drizzle of warm custard for a comforting twist.

Texture & Flavor Secrets

The beauty of Coconut & Jam Sponge lies in its contrast. You get the soft, airy crumb of the sponge, the sticky sweetness of the jam, and the gentle chew of coconut flakes all in one bite. As it sits, the jam soaks just slightly into the sponge, adding even more depth and moisture.

Cooking Tips & Tricks

A few small tweaks can make a big difference in your final result:

• Always line your baking tin to avoid sticking and tearing the sponge.
• Don’t skip warming the jam. Cold jam is tough to spread.
• Let the sponge cool fully before topping to prevent melting the jam layer.

What to Avoid

A supportive heads-up can help prevent a few common pitfalls:

• Don’t overbake — a dry sponge is no fun.
• Avoid using cold butter or eggs, which can lead to a dense texture.
• Don’t spread jam on a warm cake unless you want a runny mess.

Nutrition Facts

Servings: 9
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This sponge cake actually gets better as it sits, making it perfect to prepare ahead. You can bake it a day in advance and store it in an airtight container at room temperature. Leftovers will stay fresh for up to 4 days. If you want to freeze it, do so before adding the jam and coconut. Wrap well, freeze for up to 1 month, then defrost and finish topping before serving.

How to Serve Coconut & Jam Sponge

Serve it as a simple slice with tea or dress it up with warm custard or a scoop of vanilla ice cream. You can even cut it into mini bites for parties or lunchboxes.

Creative Leftover Transformations

Got some sponge left? Try this:

• Jam Sandwich Cake: Layer two slices with extra jam in the middle.
• Dessert Trifle: Cube the sponge and layer with cream and berries.
• Toasted Cake Bites: Lightly toast slices under the grill for a caramelized twist.

Additional Tips

• Add a few drops of almond extract for a Bakewell-inspired version.
• Sift a little icing sugar on top for a decorative touch.
• Double the recipe and bake in a larger tin for a party crowd.

Make It a Showstopper

Cut into perfect squares, arrange on a cake stand, and serve with fresh berries for a pop of color. A drizzle of white chocolate over the coconut layer adds visual flair and extra indulgence.

Variations to Try

• Lemon & Coconut Sponge: Add lemon zest and swap jam for lemon curd.
• Chocolate Raspberry Sponge: Add cocoa to the batter and keep the jam topping.
• Gluten-Free Version: Use a gluten-free flour blend with added xanthan gum.
• Mini Sponge Bites: Bake in a mini muffin tray and top each bite with jam and coconut.
• Layer Cake: Double the recipe, stack two sponges with jam and cream in between.

FAQ’s

Q1: Can I use self-raising flour instead of plain flour?

Yes, just omit the baking powder if you do.

Q2: What other jam flavors work well?

Strawberry, cherry, or apricot are all great choices.

Q3: Can I make this dairy-free?

Yes, use dairy-free margarine and a plant-based milk like almond or soy.

Q4: How do I know when the sponge is fully baked?

It should be golden on top and a skewer inserted in the center should come out clean.

Q5: Should I refrigerate the leftovers?

Not necessary. Store in an airtight container at room temperature.

Q6: Can I add coconut to the batter?

Absolutely, about 30g mixed into the batter will boost the coconut flavor.

Q7: How do I make it extra moist?

Adding a bit more milk or a spoonful of sour cream can help.

Q8: Is it freezer-friendly?

Yes, but freeze it before adding jam and coconut for best results.

Q9: Can I bake this in a round tin?

Yes, but the baking time may vary slightly based on thickness.

Q10: Can I use fresh raspberries instead of jam?

Not recommended, as fresh fruit will release moisture and make the sponge soggy.

Conclusion

This Coconut & Jam Sponge is the kind of cake that feels like a warm hug in dessert form. Simple to make and incredibly comforting, it’s perfect for sharing with loved ones or enjoying all to yourself with a hot cuppa. Trust me, it’s worth every bite.

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