top of page
  • Sarah L Samuels

Jam and Coconut Sponge Traybake

Updated: Jun 25

This is another nostalgic old school recipe that was usually served with pink custard as a pudding at school here in the UK.

It is a delicious vanilla cake which I have topped with my homemade raspberry jam and a generous sprinkling of dessicated coconut.



It is really easy to make and tastes delicious. Just put all the ingredients in the mixer together and mix!


It is great as a dessert with custard (pink or yellow) or just on its own with a cuppa for afternoon tea.




Start by preheating the oven and line a 9 x 9 inch (23 x 23 cm) square cake tin with baking parchment.



Then put the butter/ margarine , caster sugar, self-raising flour, eggs and vanilla into the bowl of a stand mixer.



Mix on a medium speed until the ingredients are creamy and fully combined.



Put the mixture into the prepared tin and level with a small spatula.




Bake for 30-35 minutes or until a cake tester comes out clean. Leave to cool on a wire cooling rack.



Spread the raspberry jam on the top of the cake.



Then sprinkle on the coconut.



Cut into squares and serve with custard.




Jam & Coconut Sponge


Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 30-35 minutes


Ingredients:


250g Soft Butter or Baking Margarine

250g Caster Sugar

250g Self Raising Flour

4 Large Eggs

1tsp Vanilla Bean Paste

30g Dessicated Coconut


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.

  2. Grease and line a 9 x 9 inch (23 x 23cm) square cake tin.

  3. Put the butter/ margarine, caster sugar, self-raising flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are smooth and fully combined.

  4. Put the mixture into the prepared tin and level with a small spatula.

  5. Bake for 30-35 minutes or until a cake tester comes out clean.

  6. Leave to cool.

  7. Spread the jam on the top of the cake and then finally sprinkle on the desiccated coconut.

  8. Slice into squares to serve.


Equipment Used








Sarah’s extra slice......


You will need a 9 x 9 inch (23 x 23 cm) square 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.


Enjoy on its own or with custard.

Recent Posts

See All

2 commenti


Membro sconosciuto
27 giu 2021

I made this lovely, comforting sponge pudding for after dinner today.

My husband never stayed for school dinners, ever. I took pleasure in telling him this is what he was missing!

My memories of school dinners in the 60s & 70’s are overwhelmingly positive. Thanks for sharing your recipe, they are much appreciate!

Mi piace
Sarah L Samuels
27 giu 2021
Risposta a

Your welcome - so glad you enjoyed it - it’s a popular bake in my house!

Mi piace
bottom of page