Traditional Jam and Coconut Sponge

Traditional Jam and Coconut Sponge- the classic jam sponge topped off with desiccated coconut.

Jam and Coconut Sponge slices
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If you ask people what they remember about school dinners from their childhood, the traditional jam and coconut sponge is usually one of the first things that they say. Great big pieces, usually served with custard and often one of the few things that people liked too!

I love a traditional jam and coconut sponge. It's a really simple sponge cake, but with really soft buttery sponge, fruity strawberry jam and desiccated coconut. It's so perfect for afternoon tea, the kind of cake that you can have ready in a tin to whip out for guests. It will last 3-4 days (if you can hold out that long!)

I tend to make it as a loafcake, so that it's easy to cut slices, but if you are thinking of having it as dessert with hot custard, then it's better to make it as a traybake. That way you will get more surface area for jam and you can cut the cake in the more traditional cubes of sponge. Either way, it's delicious!

Top Tips


  • Wait until the sponge is fully cooled before spreading the jam, or it will melt and slide down the side of the cake.
  • If you want to make it as a traybake, you need double the amount of jam and coconut for the topping. Use a 20x30 tin.




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