Jam and Coconut Sponge
A proper classic that never goes out of style - jam and coconut sponge is comfort baking at its finest. Light, fluffy sponge layered with sweet, fruity jam and finished with a generous sprinkle of coconut for that nostalgic touch. It’s simple, satisfying, and exactly the sort of bake that disappears within minutes of coming out of the tin. Perfect with a cup of tea and even better shared (if you’re feeling generous).
Prep time 10 mins
Bake time 20 mins
Serves 12
Equipment:
Ingredients:
Sponge
2 cups self- raising flour
1 teaspoon baking powder
1/2 cup margarine
1/2 cup caster sugar
3/4 cup coconut milk
4 large eggs
Topping
200g strawberry jam
50g desiccated coconut
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Grease and cover with a thin layer of flour a 34cm x 24cm baking tray. Set aside.
3. In a large mixing bowl, beat the sugar, margarine, coconut milk and eggs.
4. Fold in the flour and baking powder until just combined (do not overmix, or the sponge will be tough).
5. Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 20 minutes until a skewer inserted into the centre comes out clean.
6. Leave the cake to cool down in the tin for 10 minutes.
7. Once cooled, spread the jam evenly over the sponge with the help of a spatula.
8. Sprinkle generously with desiccated coconut.
9. Cut into squares.
10. Serve and enjoy!