Moist Jam and Coconut Sponge Cake Recipe

An epicurean adventure to: The United Kingdom

Take a sweet trip down memory lane with this classic Jam and Coconut sponge cake.

If you grew up in Britain during the 1980s, this nostalgic traybake will likely remind you of school dinner halls and the warm, efficient service of the school dinner ladies.

This easy Jam and Coconut sponge yields a feather-light, moist vanilla traybake topped with seedless raspberry jam and a dusting of desiccated coconut. Strawberry jam is a fine alternative if you prefer. With step-by-step instructions and photos, even a baking newcomer can achieve a reliably tender sponge.

Serve it to friends for a fun throwback — and for full authenticity, pair it with pink custard or plain warm custard.

Fast facts – United Kingdom

What’s to love about this recipe

• A comforting retro dessert that’s quick to make and widely loved.
• Uses simple, inexpensive ingredients and requires no butter.
• Clear step-by-step photos and guidance make success likely, even for novice bakers.
• Produces a light, fluffy vanilla sponge in an easy traybake format.
• Fast to assemble and decorate; ideal for casual gatherings and school nostalgia.

Key ingredient notes and substitutions

See the recipe card below for exact ingredient quantities.

Eggs

Use four large eggs at room temperature (around 62g each in their shell). Room-temperature eggs incorporate more smoothly into the batter, helping the cake rise evenly and giving a finer crumb. To warm cold eggs quickly, submerge them in warm water for about 5 minutes.

Sugar

Regular granulated sugar works well. Caster sugar is optional but not necessary.

Oil

Choose a neutral-tasting oil such as vegetable or sunflower oil. Oil keeps the sponge moist for longer, yields a tender crumb and is economical compared with butter.

Baking powder

This recipe uses a full tablespoon of baking powder. Measure carefully for reliable rise.

Jam

Seedless raspberry or strawberry jam are traditional choices. For variation, try apricot, blackberry or passionfruit jam.

Desiccated coconut

Use desiccated coconut (finely shredded, dried coconut) rather than larger coconut flakes for the classic texture.

Equipment needed

• An electric hand mixer or stand mixer to beat the eggs and sugar until pale and fluffy.
• A couple of mixing bowls and a sieve for dry ingredients.
• A rectangular baking tin approximately 33cm x 23cm. Using a larger tin will yield a thinner cake and may shorten baking time; a slightly smaller tin will give a thicker cake and may require extra baking time.

How to line a rectangular baking tin

1. Place the tin on baking paper and cut a rectangle with an 8–10cm border all around.

2. Trim the corners so the paper will lie flat once fitted; leave about 4cm between the edge of the paper and the corner of the tray.

3. Cut small diagonal slits at each corner of the paper, perpendicular to the edges, so the paper can fold neatly into the tin.

4. Fold each side in along the cuts to shape the paper to the tin.

5. Lower the paper into the tin and press into corners and sides for a snug fit.

6. Overlap and tuck the corners neatly so the lining holds its shape while you pour in the batter.

Step-by-step guide

Prepping

1. If eggs are chilled, remove them from the fridge 30 minutes before baking, or place them in warm water for 5 minutes to bring them to room temperature.
2. Heat the milk until it just simmers, then allow it to cool to lukewarm — comfortable to the touch.
3. Line the baking tin with baking paper as described above.

Making the cake

1. Preheat the oven to 170℃ / 338℉ / gas mark 3.
2. In a large bowl combine the granulated sugar, room-temperature eggs and vanilla extract.
3. Beat with an electric hand mixer or stand mixer until the mixture is very pale, thick and fluffy. This should take at least 5 minutes; you should see ribbons or trails left by the beaters.
4. In a separate jug, whisk together the oil and lukewarm milk until blended.
5. Sift together the flour, baking powder and salt.
6. Add half the sifted dry mixture to the beaten eggs on a very low speed, stopping as soon as it is incorporated.
7. Add half the milk-and-oil mixture and mix briefly on low speed. Repeat with the remaining flour and liquid, mixing only until combined. Avoid overbeating.
8. Pour the batter into the prepared tin and tap the tin gently on the counter to release any trapped air.
9. Bake on the middle shelf for 35–40 minutes, until the top is golden and springs back when touched and a skewer inserted into the centre comes out clean. Begin testing for doneness at 35 minutes; if your oven runs hot, test at 30 minutes.
10. Cool the cake in the tin for at least 20 minutes, then invert it onto a cooling rack.
11. Carefully peel off the parchment paper, taking care with the corners where the cake may have adhered slightly.

Decorating the cake

1. While the cake is still slightly warm, spread the seedless raspberry jam evenly over the surface using a palette knife or the back of a spoon. Warm cake makes spreading easier.
2. Don’t worry if a few crumbs mix into the jam — the coconut will mask them.
3. Sprinkle desiccated coconut evenly over the jam to taste.
4. Cut into squares and transfer to a serving plate. Enjoy!

Top tips

Weigh ingredients for accuracy

A digital kitchen scale and good measuring spoons will improve consistency and ensure reliable results.

Bring eggs to room temperature

Room-temperature eggs mix more smoothly, improving rise and crumb. Remove eggs from the fridge 30 minutes before baking or warm them in water for 5 minutes.

Beat the eggs and sugar well

Take at least 5 minutes to beat the eggs and sugar until pale and airy; this traps the air that gives the sponge lift.

Handle the batter gently

Avoid overmixing once the dry ingredients are added. Stop mixing as soon as no dry streaks remain to preserve air and tenderness.

Know your oven

Ovens vary. If yours runs hot, lower the temperature or check for doneness earlier. Visual cues such as a springy top and a clean skewer are reliable guides.

Serving suggestions

• The traditional accompaniment is pink custard. Make pink custard from a packet of strawberry or raspberry blancmange mix following the packet instructions, and serve it warm and pourable over the cake. If you prefer a thinner custard, add a splash more milk.
• Alternatively serve with plain warm custard or a scoop of vanilla ice cream for a comforting dessert.

Variations

• Omit the vanilla extract and add grated lemon zest for a citrus twist.
• Use almond or orange extract, or stir in orange zest for a different flavour profile.
• Pair the sponge with mascarpone cream, marshmallow fluff or a thin icing and sprinkles for a retro sprinkle cake.
• Swap the jam for apricot, blackberry or passionfruit to vary sweetness and tang.

Can you bake this cake in round tins?

Yes. This batter will make two 8″ round cakes. Bake at 170℃ / 338℉ / gas mark 3 for 25–30 minutes.

Can you make cupcakes from this recipe?

Yes. The batter yields approximately 24 cupcakes. Bake at 170℃ / 338℉ / gas mark 3 for 20–25 minutes.

Storage

Store the cake in an airtight container at room temperature for up to three days. Keep it away from direct heat and moisture.

For longer storage, wrap the fully cooled cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw slowly in the refrigerator overnight before decorating and serving.

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