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Did you LOVE coconut jam cake day at school? Want to learn how you can make it at home? You’re in the right place! This wonderfully nostalgic coconut jam cake recipe couldn’t be any easier! Using the all in one method, this beauty tastes just like you remember! Keep reading for the easy recipe, FAQs, and lots of tips to help you get it right first time…
Why you’ll love this recipe
Coconut jam cake day was ALWAYS a good day at school wasn’t it?! Served alongside lashings of custard, it was like a great big hug in a bowl! And it made you feel good inside, every time it was on the menu!
If you’re looking for a jam and coconut sponge recipe that will transport you straight back to your school days, THIS is it. With a light and moist vanilla sponge cake base, topped with sweet raspberry jam, and a generous helping of desiccated coconut… this timeless classic tastes exactly like the one you (and I) had at school.
Keep on scrolling to learn how easy it is to make. And share the joy of our school memories with future generations!
What is coconut jam cake?
Coconut and jam sponge cake is a dessert that was commonly served as part of school dinners back in the 70s, 80s and 90s. It’s a vanilla sponge that’s topped with raspberry jam, then sprinkled with desiccated coconut. Teamed up with pink custard, it became many people’s favourite nostalgic school dinner dessert!
How to make jam and coconut sponge cake
This old fashioned coconut jam cake is really REALLY easy to make! Using the all in one cake method, simply mix all the sponge ingredients together, smooth it into a lined tin, and bake. When it’s completely cool, spread jam over the top, and sprinkle with desiccated coconut. It’s as simple as that!
Ingredients
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
- Butter – I always use unsalted in baking. But if you only have salted (or prefer to use salted), it will work just fine.
- Sugar – Caster sugar is best here. Don’t switch it for granulated, as it dissolves more slowly due to it’s larger crystals.
- Flour – You need to use self raising flour for jam coconut cake. Don’t have any? You can make self raising flour from plain flour.
- Baking Powder – Do NOT sub this with bicarbonate of soda. They both act very differently in baking, and you can’t swap one for the other.
- Eggs – I use large eggs. So long as you don’t use very small or very large eggs, you shouldn’t upset the balance of ingredients.
- Vanilla – You can leave this out if you like. I prefer to use a good quality vanilla extract or essence, as you can really taste it.
- Jam – Raspberry jam is the traditional options, but strawberry jam works just as well.
- Coconut – Use desiccated coconut for sprinkling over the top. Don’t swap for creamed coconut or a whole coconut, as they won’t work.
Emma’s top tips
Here are tips you’ll find helpful when making cake with jam and coconut.
- Make sure all the sponge ingredients are at room temperature before you begin, otherwise the all in one method won’t work.
- Forgot to take your butter out the fridge? Here’s how to soften butter quickly, 4 different ways.
- Allow your cake to cool completely before you top with jam and coconut. If the cake is still warm, it can make the jam run.
- If your baking powder is nearing the end of it’s shelf life, check if it’s still active. Put 1/2 tsp into a small bowl and pour over 80ml of boiling water. If it bubbles, it’s good. If not, you need to get some more.
- Don’t over mix the cake batter. When you do this, it works the gluten in the flour, which makes for dense and chewy cakes. We want light and fluffy!
- Know when your cake is baked by inserting a skewer into the middle. If it comes out clean, it’s fully baked. If there is batter on it? It needs a little longer.
Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!
- Allow enough time for your ingredients to come to room temperature. (How long this takes will depend on the time of year/season.)
- Making the sponge batter should only take about 10 minutes.
- Save time and energy by making the batter while your oven is preheating.
- Baking the cake will take 20-25 minutes.
- Cooling your cake will take around 30-40 minutes (again, depending on the time of year/season).
- Decorating your jammy coconut cake will only take 2 or 3 minutes.
Coconut Jam Cake – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here is what you will need to serve 16 (or 9 larger servings).
- 135g (1/2 Cup + 1 tbsp) Unsalted Butter, room temperature
- 135g (1/2 Cup + 1 tbsp) Caster Sugar
- 135g (3/4 + 1/8 Cup) Self Raising Flour
- 1 1/4 tsp Baking Powder
- 3 x Eggs, room temperature
- 1 tsp Vanilla
- 200g (1/2 Cup + 1 tbsp) Raspberry Jam
- 50g (1/2 Cup) Desiccated Coconut
Essential equipment
- 20cm (8″) Square Baking Tin
- Large Mixing Bowl
- Electric Hand Whisk
- Spatula
- Cooling Rack
- Small Bowl
- Spoon
Cake instructions
First up – lightly grease and line the base and sides of the baking tin, and preheat your oven to 170°C/Fan 160°C/338F.
(No, I can’t be bothered to line the tin properly. So I just line the base and 2 sides and use my ‘baking pegs’. It works, and it’s less effort!!)
Next, add everything except for the jam and coconut to a large mixing bowl. (135g | 1/2 Cup + 1 tbsp unsalted butter, 135g | 1/2 Cup + 1 tbsp caster sugar, 135g | 3/4 + 1/8 Cup self raising flour, 1 1/4 tsp baking powder, 3 x eggs, 1 tsp vanilla.)
Then beat it all together with an electric hand whisk on a low speed. Continue just until there are no more lumps or streaks of any one ingredient. Be careful not to over mix.
Now smooth the cake batter into your prepared tin using a spatula, and place into the centre of your preheated oven. Bake for 20-25 minutes, until a skewer (or sharp knife) inserted into the middle comes out clean.
When your cake is baked, allow to sit in the tin until it’s cook enough to handle. Then remove and place on a wire rack to cool completely before you move on to the next step.
Decorating instructions
To decorate your cake, place the jam (200g | 1/2 Cup + 1 tbsp) into a small bowl. Then mix vigorously with a spoon. This should loosen it up to an easily spreadable consistency.
Place the cake onto a serving plate or stand (optional), then spread the jam over the top using a spoon or palette knife.
Finally, scatter over the desiccated coconut (50g | 1/2 Cup). Slice and serve!
How to store coconut jam cake
Store your coconut jam cake in a metal container at room temperature, and consume within 3-4 days.
FAQs
While it’s often still made and served in cafes and bakeries around the UK, you can’t really buy the jam and coconut cake you remember from your school days anymore. But it really is so very simple to make, that it doesn’t matter too much!
As is the case with most baked goods, it’s usually best eaten on the day it’s made. However, coconut and jam cakes are a fairly moist, so will last for a good 3 or 4 days if stored in a metal container at room temperature.
Don’t refrigerate it though, as this process draws out moisture. And will make your cake stale much more quickly.
Raspberry flavour is the traditional school option, but strawberry jam tastes equally delicious! It’s down to personal preference really.
If you wanted to create your own truly unique version, try mixing up the flavour even further. You could try it with a blackberry jam, or even a blueberry and lime jam. The possibilities are endless!
Loved this coconut jam tray bake recipe? Pin it!
Coconut Jam Cake Recipe
A much loved school dinner classic, this nostalgic coconut jam cake served with pink custard tastes EXACTLY how you remember it!
Ingredients
- 135g (1/2 Cup + 1 tbsp) Unsalted Butter, room temperature
- 135g (1/2 Cup + 1 tbsp) Caster Sugar
- 135g (3/4 + 1/8 Cup) Self Raising Flour
- 1 1/4 tsp Baking Powder
- 3 x Eggs, room temperature
- 1 tsp Vanilla
- 200g (1/2 Cup + 1 tbsp) Raspberry Jam
- 50g (1/2 Cup) Desiccated Coconut
Essential equipment
- 20cm (8″) Square Baking Tin
- Large Mixing Bowl
- Electric Hand Whisk
- Spatula
- Cooling Rack
- Small Bowl
- Spoon
Instructions
- Lightly grease and line the base and sides of your tin, and preheat the oven to 170°C/Fan 160°C/338F.
- Add all the ingredients (except for the jam and coconut) into a large mixing bowl. Beat on a low speed with an electric hand whisk, until smooth. Do NOT over mix.
- Smooth the batter into your lined tin.
- Bake in the preheated oven for 20-25 mins, until a skewer inserted into the middle comes out clean. When cool enough to handle, remove from the tin and transfer to a wire rack to cool completely.
- Loosen the jam by beating it with a spoon in a small bowl.
- Then spread the jam over the top of the cake.
- Sprinkle over the desiccated coconut. Slice and enjoy!
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Storage
Store your coconut jam cake in a metal container at room temperature, and consume within 3-4 days.
Tips
- Make sure all the sponge ingredients are at room temperature before you begin, otherwise the all in one method won’t work.
- Forgot to take your butter out the fridge? Here’s how to soften butter quickly.
- Allow your cake to cool completely before you top with jam and coconut. If the cake is still warm, it can make the jam run.
- If your baking powder is nearing the end of it’s shelf life, check if it’s still active. Put 1/2 tsp into a small bowl and pour over 80ml of boiling water. If it bubbles, it’s good. If not, you need to get some more.
- Don’t over mix the cake batter. When you do this, it works the gluten in the flour, which makes for dense and chewy cakes. We want light and fluffy!
- Know when your cake is baked by inserting a skewer into the middle. If it comes out clean, it’s fully baked. If there is batter on it? It needs a little longer.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 8.7gSaturated Fat: 5.4gTrans Fat: 0gUnsaturated Fat: 2.9gCholesterol: 53mgSodium: 166mgCarbohydrates: 25gFiber: 0.7gSugar: 16gProtein: 2.2g
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I want to see YOUR baking!
Have you made this coconut cake with jam? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.
Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.