Coconut and Jam Sponge

I recently organised a Macmillan Coffee Morning at work, so I thought I’d make one new recipe and one that was tried and tested. And importantly, so that the boys wouldn’t feel that they were missing out on a cake opportunity, I decided that I would incorporate ingredients that the boys aren’t overly fond of. So for my new recipe, I decided that the key ingredient was to be coconut. And taking my inspiration from a pudding I used to enjoy many years ago for school dinners, I made a traybake cake version of Coconut and Jam Sponge. But thankfully without the hideous pink custard. Who remembers weird coloured custards from their schooldays?

Coconut and Jam Sponge

Coconut and Jam Sponge

Ingredients (makes 16 slices)

225g margarine
225g caster sugar
225g self raising flour
1 tsp baking powder
4 eggs
100g desiccated coconut
200g raspberry jam

Method

Preheat oven to 180 degree C / 160 fan / Gas mark 4.
Grease and line a 20cm square cake tin.
In a large bowl, cream together the margarine and sugar.
Beat in the eggs.
Fold in the flour and baking powder.
Spoon into the tin.
Bake in preheated oven for 35 to 40 minutes.
Turn the cake out onto a cooling rack.
Allow to cool completely before decorating.
Spread jam over the top.
Sprinkle with coconut.
Cut into 16 slices.
Serve and enjoy.

Coconut and Jam Sponge

So I’d love to hear what would be your top choice of tasty treat to either cook for a bake sale or to purchase there?

And I’m pleased to say that our Macmillan coffee morning raised nearly £100 for this very worthwhile charity.

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19 thoughts on “Coconut and Jam Sponge

  1. compy99

    not had this for years! yes I do remember the odd colour school custard, never seen it anywhere else other than at school, thankfully! Anthony Harrington

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  2. kayleigh watkins

    I absolutely love Jam and coconut sponge, I craved it on my five year old daughter but I’ve never made it at home, il have to try it’s simple enough xxx

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    1. mumjd Post author

      I just can’t face pink custard, although I love traditional yellow custard and will choose that with puddings in preference to either cream or ice-cream

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