Jam & Coconut Sponge Cake
About this recipe
Jam & coconut sponge cake is a timeless bake that balances softness, sweetness, and texture perfectly. The buttery vanilla sponge is steamed as it bakes, ensuring it stays moist and airy. A glossy layer of jam adds a fruity burst, while the desiccated coconut on top gives a subtle crunch and flavour.
This cake is incredibly easy to make and pairs beautifully with a warm drizzle of custard for a comforting dessert. Whether you’re serving it for afternoon tea or as a simple homemade treat, this bake is sure to be a hit!
FAQ: Jam & Coconut Sponge Cake
1. What makes the steaming method special?
This recipe follows a steamed sponge method, where a shallow tray of hot water is placed in the oven while baking. The added moisture prevents the cake from drying out, creating a light, fluffy, and evenly baked sponge—perfect for a delicate texture!
2. What type of jam works best?
Strawberry and raspberry jam are the most common choices, but feel free to experiment with apricot, blackcurrant, or even a tropical jam for a twist.
3. Can I use fresh coconut instead of desiccated coconut?
Yes! Freshly grated coconut adds more moisture and a slightly richer flavour. Lightly toasting it before sprinkling can enhance the taste even further.
4. How do I store the cake?
Keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it or freeze slices individually.
5. What's the best way to serve it?
It’s delicious on its own, but for true retro vibes, serve it warm with a generous pour of custard—pure comfort in every bite!
Soft, sweet, and full of nostalgia, this jam & coconut sponge cake is a simple pleasure that never goes out of style!
Ingredients
Ingredients
Instructions
- Preheat the oven to 180°C (fan 160°C) / 350°F. Grease and line one 20cm (8-inch) square cake tin with parchment paper.
- Place a small, ovenproof dish filled with hot water on the bottom shelf of the oven. This helps keep the cake light and airy by adding moisture while baking.
- Cream the butter and sugar in a large bowl. Using an electric whisk or stand mixer, beat for at least 5 minutes until the mixture is pale, light, and fluffy. This step is crucial for a soft sponge.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and milk.
- Sift the self-raising flour and baking powder into the mixture, then gently fold it in with a spatula until just combined. Be careful not to overmix.
- Pour the batter evenly between the prepared cake tins. Smooth the tops, then bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the cakes in their tins for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble the cake by spreading raspberry jam over one sponge, then placing the second sponge on top.
- Toast the desiccated coconut in a dry pan over medium heat for 1-2 minutes until lightly golden. Sprinkle over the cake for extra flavour and crunch.
- Serve and enjoy! This cake is perfect with a cup of tea and keeps well for 3-4 days in an airtight container.
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