Old School Jam and Coconut Sponge Cake

A feather-light sponge cake topped with a rich layer of jam and desiccated coconut, offering a perfect balance of buttery vanilla, tart fruit, and subtle chew. Baked in a tray for easy serving.

Ingredients

• 2 1/2 cups (300g) All-Purpose Flour (or Self-Rising Flour)
• 2 teaspoons Baking Powder (omit if using self-rising flour)
• 1/2 teaspoon Salt
• 1 cup (225g) Unsalted Butter, softened at room temperature
• 1 cup (200g) Granulated Sugar
• 4 Large Eggs, room temperature
• 2 teaspoons Vanilla Extract
• 1/3 cup (80ml) Whole Milk, room temperature
• 1 cup Raspberry or Strawberry Jam (smooth, high-quality)
• 1 cup Desiccated Coconut (unsweetened or sweetened)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray and line with parchment paper, leaving an overhang.
2. Whisk together the flour, baking powder, and salt in a medium bowl until combined.
3. Beat the softened butter and sugar on medium-high speed for 3 to 4 minutes until pale, light, and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. With the mixer on low, alternate adding one-third of the dry ingredients and half of the milk, ending with the final third of dry ingredients. Mix until just combined.
6. Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes until golden brown, springs back when pressed, and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then lift out using the parchment paper and place on a wire rack.
8. While the cake is slightly warm, microwave the jam for 15-20 seconds to loosen it. Spread the jam evenly over the top of the cake.
9. Immediately scatter desiccated coconut generously over the jam, pressing down lightly to adhere. Allow to cool completely before cutting into 16 squares.

Notes

Ensure butter, eggs, and milk are at room temperature for a smooth batter. For a velvety finish, sieve or blitz chunky jam. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.