Fluffy sponge cake smothered in jam and sprinkled with desiccated coconut: a classic from the old school canteen. Custard optional!
Another old school classic I’ve been meaning to make for ages. This school jam and coconut sponge cake is made using a basic sponge mix with some jam and desiccated coconut to decorate. You can use any size or shape of shallow baking tin you have, just tweak the ingredient quantities up or down as necessary.
I believe some school canteens used to serve this as a dessert with (pink!) custard. But I’d rather eat it as it is!
Ingredients (makes 18-24 slices of old school jam and coconut sponge cake)
- 170 g / 6 oz butter (at room temperature) or baking margarine
- 170 g / 6 oz caster sugar (granulated sugar will work if you can’t get caster)
- 170 g / 6 oz self-raising flour, sifted
- 3 eggs (large or medium)
- Seedless jam/ jelly jam – I used strawberry, but choose your favourite!
- Desiccated coconut. You’ll need at least 50 g / 2 oz, so just buy the smallest bag you can find.
Method
Preheat your oven to 180 degrees C/ 160 degrees C fan / 356 degrees F / Gas Mark 4.
Line your baking tin(s) with greaseproof baking paper. The ingredients I’ve listed here will make a jam coconut sponge to fill a rectangular tin measuring 18 x 32 x 2.5 cm (7 x 12.5 x 1 inches). If your tin is smaller, use 2 eggs and 4 oz (115g) of the other ingredients. If bigger, go up to 4 eggs and 8 oz (225g) of everything else.
Use a stand mixer or electric hand beaters if you have them. Beat the butter or baking margarine for 3-4 minutes until it goes pale. I’d recommend baking margarine over butter for this recipe. However, if you can only get butter just beat it for a long time until it starts to go white so you get a good rise on the sponge.
Add the sugar to the butter/marg and beat for another 3 minutes until the mixture starts to look fluffy. Add the eggs one at a time, stirring the mixture gently between each addition until combined. Finally, add the flour and fold in gently. Pour the sponge cake mixture into your prepared baking tin and use a spatula or knife to spread out evenly.
Put in the oven for 18-20 minutes until risen and golden brown. You can insert a skewer or knife into the middle to check the cake is done – it will come out clean without any gooey mixture on if it’s cooked (see knife hole in the centre of the cake in the following picture!).
Leave the sponge cake to cool in the tin for about 15 minutes. Spread on the jam while the cake is still warm (it helps it to spread evenly) and sprinkle on a first layer of coconut.
Wait for another 15-20 minutes and remove the cake from the tin. Now that it’s almost completely cool, sprinkle over some more coconut (the first lot will have partially “absorbed” into the jam).
Slice your school jam and coconut sponge cake and serve (warm with custard if you prefer!).
This school jam and coconut sponge cake will keep well for up to 5 days after baking in an airtight container stored in a cool, dry place. However, it’s quite a sticky one to store, so I’d suggest baking it for a time you know you’ll have lots of eager mouths to help you test it!
And if you’re looking for more childhood baking nostalgia:
Old school sponge cake with white icing and multicoloured sprinkles.
Melting moments: custard powder and icing sugar butter cookies.
Oh my word, this takes me back 50 years!
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And it was absolutely delicious. The simplest ones are often the best. I expect to get some stick for not serving it with custard though 😁
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I’d have to scrape off the coconut. I can’t bear desiccated coconut and yes, I’d have to have custard I think!
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I was a school cook for 35 yrs in East Sussex,still have my cookery books ,and great memories ,lovely to see you are using them Velda
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I know one day you’ll open a London bakery 🙂
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If the big lottery win comes in, I will!! 🙂
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I’ll keep my fingers crossed for that and a transporter machine
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This looks delicious, Claire.
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Thank you. It was lovely. And I say that as someone who isn’t the greatest fan of coconut!
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This looks totally delicious…definitely with custard for me 😋
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Thank you. It was lovely. I’ve heard that pink custard was the thing in some schools!
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Not sure I fancy pink custard, regular will do fine 😁
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This sounds like an interesting, but great combination!
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It was lovely. And really easy to make 🙂
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Toll !!!!!!!
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Thanks for the memories this one evoked.
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You’re very welcome 🙂 It’s a lot of people’s favourite!
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Looks delish! Can’t wait to try…maybe even today! Thanks! 🙂
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Thank you! I hope it turns out well for you 🙂
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Yum! I’m going to make this with the kids this week!
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I hope they love it 🙂
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Looks really tasty!
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Mum would always make it on Saturdays! Thanks for sharing, brings so many memories! 🙂
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Thank you! Glad it made you smile 🙂
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That looks sooo good I will need to try !
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Thank you! I hope it turns out well for you. I’ve already made it twice 🙂 A new favourite in our house!
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Oh the nostalgia!
Regards Thom
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This looks too just for just looking at it, so Saturday this will be on my ‘to do/bake’ list!
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I hope it turns out really well for you. It’s so popular with the kids I’ve had to make it twice in one week! 🙂
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I will let you now! 🙂
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*know 🤦🏻♀️
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Ok, i THINK it’s a success… with only 4 people in the family, cake was FINISHED in an instant! 🤣
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😂😂😂 So glad it went well! That’s what it’s like here too 🙂 Four of us and nothing lasts more tha 48 hours! 😂
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My word, that looks so yummy! 💖
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Yes, I too remember pink custard at school. I was not a big fan….but loved coconut sponge cake. In fact I could just eat some now!
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I’d rather have it without the custard too. I’ll probably have to make another batch this week as it tends to disappear rather quickly round here… 🙂
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classic – yum!
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Looks YUM!❤
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Your cake is very nice, I think it is also very good. Yum …
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Looks delicious
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Thank you! It’s a lovely light sponge and a reliable recipe 🙂
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I baked this after one of my friends said she used your website to bake one of her cakes… This is a brilliant recipe!
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I’m so glad it turned out well for you! It’s a favourite in our house 😊
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Hi love the look of this Jam cake. Can you make this same cake EGGFREE??
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Hi. Thanks! If you need an eggfree version of this basic sponge cake, there are lots out there if you do an internet search for “eggless vanilla sponge cake” or similar that’ll give you a recipe for the cake. Then just add the layer of jam and coconut as before 🙂
Hope that helps!
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Oh this is my childhood! I’ve been meaning to make it too, but I never seem to have both jam and the coconut in my cupboard at the same time ..I remember it as young as five years old at school. Didn’t like it then …but now I do! The kids used to clamour for the skin on top of the metal jugs of pink custard!! 😂 Madness!
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I was so pleased when my kids loved it! No custard here though 😊 Can’t believe they used to fight over the custard skin! 😂
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I first made this cake during the lockdown last March & I’ve been making it regularly ever since including on a wet miserable Sunday like today. It is so easy to make & delicious!
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That is great to hear! I’m glad it’s been so easy to make and reliably good 🙂 It’s a very popular one with the kids here.
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I have to deliver large portions to my son-in-law!
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Ohhh that takes me back to junior school 55 yrs ago!!
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It’s such a terrific classic! A big favourite in our house 😊
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