Jam and Coconut Sponge

jam and coconut squares on a wire cooling rack and a knife placed to the right side

This old school jam and coconut sponge traybake recipe is delicious as well as heart warming. Damp vanilla sponge is topped with strawberry jam and desiccated coconut in a simple, family recipe.

Course cake

Cuisine English

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 457kcal

Author Apply To Face Blog

Ingredients

275 grams Self Raising Flour
250 grams caster sugar
250 grams baking spread soft butter
1 tsp vanilla extract
5 large eggs
1 tsp baking powder rounded
6 tbsp milk
200 grams strawberry jam smooth
5 tbsp desiccated coconut

Metric - U S Customary

Instructions

Preheat your oven to 180 C/160 C fan/350 F/Gas Mark 4
Line a baking tin that is approximately 23 cm x 33 cm. I use a reusable liner called Bake-O-Glide. I love the stuff. But baking paper is great too
I like to measure out all my ingredients first otherwise my kitchen just seems to explode. Put 5 eggs, 6 tbsp milk and 1 tsp vanilla extract in a jug and whisk together.
Put the 250 grams butter/baking spread and 250 grams sugar in a large mixing bowl or bowl of your free standing mixer.
Cream them together with an electric hand held whisk for 3 minutes. The mixture will pale and thicken.
Add half the liquid ingredients to the bowl and beat again for 3-4 minutes.
The mixture will again thicken and increase in volume. It's magic Debbie.
Add the rest of the liquid ingredients and beat for a minute before adding all the flour and baking powder.
Mix again but slowly at first otherwise the flour will go everywhere! Carry on mixing for at least 3 minutes.
Pour/scrape your batter mix into your baking tray and carefully level with a spatula.
Bake for about 30-35 minutes. Every oven is different so I always recommend a small independent oven thermometer just so you know exactly what temperature your oven is. You'll be amazed how much your oven tells porkies.
The sponge will be golden brown and springy to the touch as well as risen in the middle. If the top starts to brown too much towards the end of the cooking time then turn the oven temp down slightly or place a rectangle of tin foil on top without removing the cake from the oven. If you do either of those things you will be reducing the temperature so the cake will probably take a little longer to cook. Use your baking noddle.
Leave it to cool for five minutes in the tin before dolloping on your 200 grams of jam. I prefer the jam without lumps of fruit in it but use your own personal favourites. There is of course nothing to say you shouldn't use a fruit curd either. This recipe is really just a template.
Sprinkle your coconut over the top.
Allow to cool in your tin.
Remove your sponge from the tin carefully. Peel off the paper/liner. This can be a bit tricky just make sure you support the cake as you go.
Cut into squares or rectangles. As I said earlier, I'm all about the retro.
Apply To Old School Face

Notes

Use a small independent thermometer to make sure your oven temperature is accurate. I was in total shock when I realised how inaccurate the inbuilt thermometers can be.
Use the ingredients at room temperature (apart from baking spread).
Make sure the sponge is done in the middle of your traybake. It's easy to miss a slight soft spot right at the centre. I check that the sponge springs back strongly from a careful prod from my finger and that a cocktail stick comes out clean, again from the centre.
Spread the jam on when the cake is still warm.

Store in an air tight tin or pot for up to five days.
You can freeze this cake ideally without the jam and coconut, double wrapped in clingfilm for up to 3 months no problemo. Thaw at room temperature still wrapped.

Nutrition