Jam and Coconut Sponge Traybake

Updated: Jun 25, 2024

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:

Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.
Grease and line a 9 x 9 inch (23 x 23cm) square cake tin.
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.
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.
Spread the jam on the top of the cake and then finally sprinkle on the desiccated coconut.
Slice into squares to serve.