This is an old school recipe that was usually served with pink custard (custard with red food colouring!). It is delicious with a cup of tea or as a pudding with custard.
It is really easy to make and tastes delicious. Just put all the ingredients in the mixer together and mix!
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Start by preheating the oven and line a 10.5 x 8 inch (27 x 21cm) cake tin with baking parchment.
Then out the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 25-30 minutes or until a cake tester comes out clean.
Spread the jam on the top of the cake while it is still warm and then sprinkle on the coconut.
Jam & Coconut Sponge
Sarah’s Servings:12
Sarah’s skill: Easy
Baking time: 25-30 minutes
Ingredients:
250g Stork Margarine
250g Caster Sugar
250g Self Raising Flour
4 Large eggs
1tsp Vanilla bean paste or extract
200g Raspberry Jam
30g Dessicated Coconut
Method:
Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 10.5 x 8 inch (27 x 21cm) cake tin.
Put the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 25-30 minutes or until a cake tester comes out clean.
Spread the jam on the top of the cake while it is still warm and then sprinkle on the coconut.
Sarah’s extra slice......
You will need a 10.5 x 8 inch (27 x 21cm) baking tin.
I like to use vanilla bean paste but vanilla extract is fine. I find the paste gives a much nicer flavour and not so artificial.
Put the raspberry jam into a bowl and stir to loosen it before spreading on the cake.
Enjoy on its own or with custard.