Jam and coconut sponge slices on two plates, topped with custard

Jam and coconut sponge

Name: Jam and coconut sponge
Total time: 55 min
Yield: Serves 9
Ingredients: 250g raspberry or strawberry jam; 175g unsalted butter softened; 175g golden caster sugar; 3 eggs; 175g self-raising flour; 50g desiccated coconut plus extra to serve; 2 tsp vanilla bean paste; 4 tbsp coconut cream; custard warmed, to serve

Anna Glover

Published: March 3, 2022 at 1:19 PM

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Serves 9

Easy

Total time: 55 mins

+ cooling

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Bake this nostalgic sponge, flavoured with raspberry jam, desiccated coconut and vanilla, then serve with warm custard for a comforting snack or after-dinner treat

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Alternatives

Complete the dish

Bake this jam and coconut sponge, then check out our bread pudding, raspberry jam steamed sponge, steamed sponge pudding with custard, sticky toffee pudding and more indulgent dessert recipes. Also bake our classic coconut cake for a simple afternoon tea treat.

Got some jam leftover from this recipe? Use it to make these dainty jam tarts and also check out more recipes using jam.

Ingredients

Nutrition

250g raspberry or strawberry jam
175g unsalted butter

softened
175g golden caster sugar
3 eggs
175g self-raising flour
50g desiccated coconut

plus extra to serve
2 tsp vanilla bean paste
4 tbsp coconut cream
custard

warmed, to serve

Nutrition: per serving

kcal491
fat27.5g
saturates18.9g
carbs54.5g
sugars39.8g
fibre1.8g
protein5.6g
salt0.3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square cake tin or similar-sized baking dish, then spoon in the jam and smooth it over the base.
step 2

Beat together the butter and sugar in a large bowl until pale and fluffy, then add the eggs one at a time, beating between each egg. Fold in the flour, coconut, vanilla and coconut cream. Spoon the mixture over the jam in the tin, and level the top. Bake for 40-45 minutes or until a skewer poked into the centre of the sponge comes out clean.
step 3

Either serve the sponge scooped from the dish still warm, with custard, or leave to cool in the tin, flip and remove the paper. Sprinkle with more desiccated coconut and serve in squares on its own or with custard.

Now check out our best ever self-saucing pudding recipes

Peanut butter and banana self saucing pudding

Authors

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Anna GloverSenior food editor

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