If you’re craving a nostalgic treat that brings warmth and joy with each bite, the Old School Jam & Coconut Sponge Cake Recipe is your answer. This timeless dessert captures the perfect blend of fluffy sponge, sweet strawberry jam, and a delicate coconut topping, creating a symphony of textures and flavors that feel like a comforting hug from the past. Whether you’re baking for family, friends, or just to indulge yourself, this cake keeps that old-fashioned magic alive in the most delicious way.
Ingredients You’ll Need
Gathering these simple pantry staples is all it takes to whip up this delightful cake. Each ingredient plays a crucial role—from the rich butter that gives the sponge its moistness, to the desiccated coconut that adds a light crunch and tropical aroma.
- 250 g Softened butter: Soft butter ensures smooth creaming with sugar and adds richness to the cake.
- 250 g Caster sugar: Fine sugar that blends seamlessly to create a sweet, tender crumb.
- 1 Teaspoon Vanilla extract: A splash of vanilla brightens the flavors with its fragrant warmth.
- 4 Medium Eggs: Eggs provide structure and moisture to the sponge, making it light and fluffy.
- 250 g Self-raising flour: This flour includes a leavening agent, so your cake rises perfectly without extra baking powder.
- 3 Tablespoons Milk: Milk adds moisture and a silky texture to the batter.
- 200 g Strawberry jam: Sweet and slightly tart, the jam adds a fruity layer that complements the sponge beautifully.
- 40 g Desiccated coconut: Sprinkled on top for a delightful texture contrast and that classic coconut flavor.
How to Make Old School Jam & Coconut Sponge Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 180℃ (or 160℃ if you’re using a fan oven). Line an 8×10-inch baking tin with parchment paper—this helps your cake come out clean and stay intact after baking.
Step 2: Cream Butter and Sugar
In a large bowl, combine the softened butter and caster sugar. Beat them together until the mixture is pale and creamy. This step traps air which is key for a fluffy sponge. Then, stir in the vanilla extract to infuse that lovely vanilla aroma into the base.
Step 3: Mix the Batter
Next, gradually incorporate the eggs into your butter and sugar mix, beating well after each addition. This slow process keeps the batter smooth and stable. Then fold in the self-raising flour in parts, alternating with the milk, until you have a creamy, lump-free batter that’s ready to bake.
Step 4: Bake the Sponge
Transfer the cake batter to your lined tin, smoothing it out evenly with a spatula. Pop it in the oven and bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean—this classic test never fails.
Step 5: Cool the Cake
Once baked, allow the sponge to rest in the tin for about 10 minutes. This slight cooling period makes it easier to take the cake out without breaking it. Then turn it onto a wire rack to cool completely before you move on to decorating.
Step 6: Add Jam and Coconut
Place the strawberry jam in a bowl and stir it well to loosen it. Spread the jam generously over the cooled cake’s surface. Finally, sprinkle the desiccated coconut over the top. Slice your cake and get ready to enjoy a taste that feels like stepping back to simpler times.
How to Serve Old School Jam & Coconut Sponge Cake Recipe
Garnishes
For an extra touch of elegance and flavor, try adding a few fresh strawberries or a light dusting of powdered sugar on top. Toasted coconut flakes also make a fantastic garnish to enhance the coconut flavor and add a crunch.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit like raspberries or sliced kiwi can add brightness and contrast as well, balancing the sweetness of the jam.
Creative Ways to Present
Serve the cake on a vintage cake stand to embrace the nostalgic theme. You can slice it into small tea-time squares or larger wedges for a dessert plate. For special occasions, create mini versions by baking the batter in cupcake tins and topping each with jam and coconut.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by covering it tightly with plastic wrap or placing it in an airtight container at room temperature. It should stay moist and delicious for up to 3 days, perfect for a day or two of indulgence after baking.
Freezing
If you want to save some for later, the Old School Jam & Coconut Sponge Cake Recipe freezes well. Wrap the cooled cake or individual slices in cling film and foil, then place in the freezer. It can be frozen for up to 2 months without losing its lovely texture.
Reheating
To enjoy your cake as if freshly baked, thaw frozen pieces at room temperature and warm them gently in a low oven for 5-10 minutes. This refreshes the sponge and softens the jam, bringing back that homemade charm.
FAQs
Can I use other types of jam in this recipe?
Absolutely! While strawberry jam is traditional in this Old School Jam & Coconut Sponge Cake Recipe, raspberry, apricot, or mixed berry jam all work beautifully and offer a unique twist.
What can I substitute for desiccated coconut?
If coconut isn’t your favorite, you could try sprinkling toasted crushed almonds or finely chopped pecans on top instead. This will give a different texture but keep a wonderful crunch.
Is it necessary to use self-raising flour?
Using self-raising flour helps the sponge rise properly without extra ingredients. If you only have plain flour, add 2 teaspoons of baking powder to achieve the same lightness.
How can I make this recipe dairy-free?
Replace the butter with a plant-based margarine and use a non-dairy milk like almond or oat milk. These swaps maintain the cake’s rich taste while making it suitable for dairy-free diets.
Can the cake batter be made ahead of time?
It’s best to bake the batter immediately after preparing to get the fluffiest texture. However, you can store the batter covered in the fridge for a few hours if needed, just give it a gentle stir before baking.
Final Thoughts
There’s something truly special about the Old School Jam & Coconut Sponge Cake Recipe. It’s not just a cake; it’s a warm invitation to take a break, share a smile, and enjoy a slice of home. I encourage you to try this recipe—whether for a quiet afternoon treat or a joyful gathering—because some classics are worth savoring again and again.
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Old School Jam & Coconut Sponge Cake Recipe
- Total Time: 40 minutes
- Yield: 12 servings
Description
This Old School Jam & Coconut Sponge Cake is a delightful classic British treat, combining a soft, buttery sponge with a sweet layer of strawberry jam and a generous sprinkle of desiccated coconut. Perfect for afternoon tea or a nostalgic dessert, this recipe yields a light, fluffy cake with a nostalgic twist.
Ingredients
Cake Batter
- 250 g Softened butter
- 250 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
Topping
- 200 g Strawberry jam
- 40 g Desiccated coconut
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8×10-inch baking tin with baking parchment or grease it well.
- Cream butter and sugar: In a large bowl, mix the softened butter and caster sugar together until light and fluffy. Then, stir in the vanilla extract for flavor.
- Mix wet and dry ingredients: Gradually add the eggs, flour, and milk to the creamed mixture, a little at a time, mixing continuously until you achieve a smooth and consistent cake batter.
- Bake: Transfer the prepared batter into your lined baking tin and spread it out evenly. Place in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the tin for about 10 minutes to set, then turn it out onto a wire rack to cool completely before adding the topping.
- Prepare topping: Put the strawberry jam into a bowl and stir well to loosen it, making it easier to spread over the cake.
- Spread and top: Evenly spread the loosened jam over the cooled cake. Finally, sprinkle the desiccated coconut generously on top. Slice and enjoy your classic jam and coconut sponge cake!
Notes
- Use room temperature butter to ensure it creams well with the sugar.
- Self-raising flour already contains raising agents; do not substitute with plain flour unless you add baking powder.
- Allow the cake to cool completely before spreading the jam to avoid it melting into the sponge.
- For a different flavor, try using raspberry or apricot jam.
- Store the cake in an airtight container to keep it moist for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
