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!
Art and Soul 