Coconut and Jam Sponge

This Coconut and Jam Sponge tray bake is a taste of my childhood, in fact it’s a taste many of us can relate to having attended school here in the UK, cake and custard for me was always the best dessert!

Served with vanilla custard, this nostalgic treat can take you back to some of your earliest school dinners, so simple to execute and requiring a few store cupboard ingredients. This recipe will have everyone asking for seconds, it’s a good thing it comes as as a large tray bake!

Serves – 15

You will need: for Coconut and Jam Sponge

220g butter
220g sugar
4 eggs
220g self raising flour
2 tsp baking powder
200g seedless raspberry jam
dessicated coconut

Method:

1. Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.

2. Crack in 4 eggs one by one till well combined.

3. Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.

4. Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.

5. Bake in the oven at gas mark 4 for 30 – 35 minutes or until a skewer comes out clean.

6. Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave for a few seconds and then spread.

7. Sprinkle desiccated coconut over the top and serve with hot vanilla custard.

Coconut and Jam Sponge

 

 

4.6 from 17 reviews
Coconut and Jam Sponge
 
Author:
Serves: 15
Ingredients
  • 220g butter
  • 220g sugar
  • 4 eggs
  • 220g self raising flour
  • 2 tsp baking powder
  • 200g seedless raspberry jam
  • dessicated coconut
Method
  1. Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.
  2. Crack in 4 eggs one by one till well combined.
  3. Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.
  4. Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.
  5. Bake in the oven at gas mark 4 for 30 - 35 minutes or until a skewer comes out clean.
  6. Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave and then spread.
  7. Sprinkle desiccated coconut over the top and serve with hot Vanilla Custard

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Comments 58

  1. Faiza
    Reply

    Hi,I’m definitely baking this tomorrow, just wanted to know do you use caster sugar or granulated sugar x

    18 December, 2020
    • afelia’s kitchen
      Reply

      I use granulated sugar.

      18 December, 2020
  2. Sabiha
    Reply

    Can you eat this cake the next day?
    Can you eat it cold?

    30 July, 2020
    • afelia’s kitchen
      Reply

      Yes and yes.

      31 July, 2020
  3. Rubina
    Reply

    I’ve made this cake a few times (sank in the middle every time), I found it is sinking because of the baking powder. As the last time I made it, I made one tray with baking powder (it sank) and the other without ( came out perfect).

    2 September, 2019
    • afelia’s kitchen
      Reply

      Interesting, I’m not sure if others have had the same problem, I can’t say I have, but I’m happy you managed to work out what the problem was. I often use extra baking powder in my bakes that use self raising flour and it’s never been an issue. x

      2 September, 2019
    • Aldo
      Reply

      I noticed the in the ingredients Afelia mentions “self rising flower” which I assume it has baking powder and she adds more baking powder to rise further. perhaps that could be the problem. Would she have meant baking soda?

      14 December, 2019
  4. Anonymous
    Reply

    I’ve made this more times than I can remember lol. Always a hit tho!

    30 May, 2019
    • afelia’s kitchen
      Reply

      Lol, glad to hear it! 🙂 x

      31 May, 2019
      • Najma
        Reply

        Hi which butter do u mean?
        Can i use stork?

        28 April, 2020
        • afelia’s kitchen
          Reply

          Yes if that’s what you have at home. I mean a block of butter, I usually use salted. x

          28 April, 2020
  5. Sar
    Reply

    Hi, Im going to attempt this today and was wondering if I use large eggs how many should I use? Thanks

    23 May, 2019
    • afelia’s kitchen
      Reply

      I’d say it wouldn’t make that much of a difference.

      25 May, 2019
      • isma
        Reply

        hi there

        which butter is best to use fof this please?

        15 June, 2019
        • afelia’s kitchen
          Reply

          Any salted butter block is fine.

          16 June, 2019
  6. asha
    Reply

    Hi I really want to make this but I dont have kitchen scales 🙁 I’m not a great Baker! can you please tell me what 220g of self raising flour would be in cup measurements?

    13 March, 2019
    • afelia’s kitchen
      Reply

      You should be able to Google the answer to your question! 🙂 x

      16 March, 2019
  7. aysha
    Reply

    Salaams,
    I am in Canada, your recipe calls for 220g butter, after doing a google search of UK measurements it suggests that 225g is equal to 1 cup of butter, so i’d like to confirm if its one cup of butter or is it actually 220g in which case i’d have to weigh it.

    21 February, 2019
    • afelia’s kitchen
      Reply

      It should be fine. But you should invest in scales if you bake regularly to be more accurate. x

      23 February, 2019
  8. Tahmin
    Reply

    Cake was delicious and moist however sank in the middle despite ingredients being at room temp and oven being preheated. Can’t fault the recipe as it tasted amazing but might leave out the baking powder next time as I usually leave this out when baking and don’t have any sinking issues 🙂

    9 February, 2019
    • afelia’s kitchen
      Reply

      Oh dear, you had the same problem too? Not sure why this keeps happening to some people and not others, might have to add some trouble shooting tips. Sorry it didn’t work for you. xx

      11 February, 2019
  9. TINA
    Reply

    Salams.
    I was wondering what size eggs you need to use.

    8 February, 2019
    • afelia’s kitchen
      Reply

      I generally tend to use medium sized eggs. x

      11 February, 2019
      • Shajeda
        Reply

        Hey Af x

        If i add coconut to the batter would it cause issues at all? X

        Shaz x

        9 May, 2019
        • afelia’s kitchen
          Reply

          Hey Shaz, no that would be absolutely fine, just don’t go crazy with it. 😀 xx

          11 May, 2019
  10. Aysha
    Reply

    Salam sister Hope you’re well. I don’t normally leave comments after I follow a recipe but this one I thought deserved it. I made it yesterday and it came out amazing Alhamdulillah, everyone loved it. Will make it again in sha Allah.
    Wanted to point out that it did not sink in the middle and I used room temperature eggs and butter. Can I use this recipe to make two layer sponge cake and decorate with fondant?
    Please let me know Jazak Allah

    3 February, 2019
    • afelia’s kitchen
      Reply

      I’m so happy the recipe worked for you and you didn’t have any issues. About using it under fondant, I’m not entirely sure as the sponge is fairly fluffy and not sure how the density will hold up under the weight of the fondant but you can definitely layer the sponge, I think it might be ok to use under fondant. x

      4 February, 2019
  11. Hima
    Reply

    Hi.. Do you melt the butter 1st and then measure?

    1 February, 2019
    • afelia’s kitchen
      Reply

      No you don’t need to melt the butter. x

      1 February, 2019
  12. Iram
    Reply

    Why is my sponge sinking? I’ve done everything right but still

    5 January, 2019
    • afelia’s kitchen
      Reply

      Hi, the only reasons I can think of is because your ingredients weren’t at room temperature, if you use eggs, butter or milk out of the fridge, the cake will rise and then collapse after removing from the oven. Make sure all your ingredients are at room temperature before you start baking.

      7 January, 2019
    • Sarah
      Reply

      Happened me too – first time this has ever happened to me when I’ve baked a cake mixture. Was surprised at addition of baking soda when the recipe uses self-raising flour. Think I’ll go back to my regular mixture/recipe, which is more or less identical but uses margarine and does not add baking soda – and never flattens in middle.

      31 January, 2019
      • afelia’s kitchen
        Reply

        I don’t think the middle of the cake sank because of the addition of baking powder (you’re not supposed to add baking soda if that’s what you used, it’s not the same thing as baking powder, look it up), I think the middle of the cake probably sank due to your ingredients not being at room temperature or your oven not being preheated before you put the cake mixture in. It’s important to make sure your butter and eggs have been left out of the fridge for several hours prior to making cake batter. Plenty of others have followed this recipe, countless times, with good consistent results. Hope this helps you.

        1 February, 2019
        • Nighat Begum
          Reply

          Hi

          I totally agree with your comment. I tried baking eggs and butter straight from the fridge and did not get a good rise. Then i tried at room temp and it was perfect rise. Also i ensured i mixed my butter and sugar until the mixture was light and fluffy which also helps with the rise.

          9 June, 2020
  13. Diba
    Reply

    Just made this at my in laws they were so impressed with it less ingredients and more appreciation. Multiplied the ingredients to make a big batch. Thanks Afia.

    11 August, 2018
  14. Jamil
    Reply

    Hi is it ok to use margarine instead of butter? Thanx

    7 June, 2018
    • afelia’s kitchen
      Reply

      Yes should be fine but butter is always better. x

      7 June, 2018
    • Leila
      Reply

      Really lovely recipe! Took me back to my days at school!! Thank you

      26 May, 2019
      • afelia’s kitchen
        Reply

        You’re most welcome! 🙂 x

        27 May, 2019
  15. F Ahmed
    Reply

    Absolutely love your page Alhumdillah this dish is a hit with my family always x

    1 June, 2018
  16. Fahima
    Reply

    This recipe was so easy to follow and didn’t need 101 ingredients to make which was just amazing! The cake tasted delicious and was an absolute hit with the family!

    23 May, 2018
  17. Pingi
    Reply

    Baked this jam sponge today. Definitely recommend this recipe, very easy to follow. Lovely moist and tasty sponge.

    22 April, 2018
  18. Sahra
    Reply

    Salam.. thank you for this recipe, it’s so simple to follow and turned out amazing, so soft it’s delicious..everyone loved it as did I! Xx

    7 April, 2018
  19. Shum
    Reply

    Oh my goodness, absolutely delicious, the sponge is just so moist it was good enough to eat on it’s own! Thank you so much for this recipe it’s so simple yet scrumptious. X

    2 April, 2018
  20. Zarrin
    Reply

    Salam sis, tried this recipe twice so far and absolutely love it. Was hoping for the cake to last so that I can have it for tea, however, my family members have demolished it. Nothing left, all gone! Jazakallah khair for taking your time out and providing us with your recipies. May allah reward you for all your efforts, really appreciate it.

    12 March, 2018
    • Sharmin Akthar
      Reply

      I have a smaller square tin it says 25x21cm. Will I be able to use this recipe for the tin I have?

      23 October, 2019
      • afelia’s kitchen
        Reply

        Not sure tbh, that’s sounds far too small for this recipe, maybe you could halve the ingredients and then try? x

        2 November, 2019
  21. Salma
    Reply

    Made this few months ago and forgot to write a review! It was absolutely delicious..for someone who can’t bake this was so easy to make and follow! Not to mention it was demolished within minutes!

    7 March, 2018
  22. UK
    Reply

    Hi ,
    Do you use caster sugar or granulated sugar ?

    27 February, 2018
    • afelia’s kitchen
      Reply

      I use whatever I have to hand, either works well. x

      27 February, 2018
  23. Shax
    Reply

    Cant wait to try this! My fave sponge cake eveeeeeeer😍

    20 January, 2018
    • Diba
      Reply

      Thanks Afia. I have just put the cake in the oven I have tried so many of your recipes your quiche, dessert shot glasses and pies are a regular at my house your recipes are so easy to follow and stuff that we already have in the cupboard no fancy hard to get stuff Jazzak Allah sis! X

      24 January, 2018
  24. Sonia
    Reply

    Hi, what kind of butter should I use? Unsalted butter or normal butter? Thanks

    19 January, 2018
    • afelia’s kitchen
      Reply

      I use salted butter for most of my baked so that’s fine to use. x

      19 January, 2018
      • Prakasg
        Reply

        Can you use margarine instead of butter

        7 June, 2018
        • afelia’s kitchen
          Reply

          Yes should be fine but butter tastes better in my opinion. x

          7 June, 2018
  25. Rita begum
    Reply

    Salaam sis hope you and your family ok love watching your cooking. Just wanted to ask my kids love having cake going to make spongecake today the thing is my cooker oven is not working can I do it on air fryer to bake a cake, going to buy a small baking tray just want to know how long do I keep it for

    19 January, 2018
    • afelia’s kitchen
      Reply

      Yes you can bake in the airfryer, you need to make sure your cake pan is small enough and fits inside the airfryer though. The temperature to bake at will be in the leaflet that is provided with the airfryer, about 170 degrees might work, that’s off the top of my head though so you need to check beforehand. Happy baking. x

      19 January, 2018

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