Description
A soft, buttery sponge layered with sweet raspberry jam and sprinkled with delicate desiccated coconut. This nostalgic treat is perfect with a cup of tea or served warm with custard.
Ingredients
Scale
- 200g plain flour
- 200g caster sugar
- 200g unsalted butter, softened
- 4 large eggs
- 150g raspberry jam
- 50g desiccated coconut
- 2 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Line an 8×8 inch square baking tin with parchment paper.
- Cream the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk.
- Sift in the flour and baking powder, then fold gently until just combined. Do not overmix.
- Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes or until golden and a skewer inserted comes out clean.
- Cool the sponge in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Warm the raspberry jam slightly and spread over the cooled sponge. Sprinkle desiccated coconut evenly on top.
- Slice into squares and serve as-is or with warm custard for extra comfort.
Notes
- Use room temperature ingredients for a smooth, fluffy batter.
- Warm the jam slightly to make it easier to spread.
- Let the sponge cool fully before adding the jam and coconut to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg