Jam and Coconut Sponge Recipe
This easy gluten free jam and coconut sponge cake is such a joy to make and eat. A soft gluten free sponge packed with coconut and topped with jam - just like school dinners!
Servings: 16 squares
Equipment
Ingredients
- 225 g unsalted butter (or dairy free margarine like Stork)
- 225 g caster sugar
- 4 large eggs
- 225 g gluten free self-raising flour (see recipe notes if using a plain flour blend)
- 2 tbsp milk (use dairy free if needed)
- 75 g desiccated coconut
For the topping:
- 130 g smooth raspberry jam (or strawberry jam if you prefer)
- 30 g desiccated coconut
Instructions
- Preheat the oven to 180C / 160C Fan / Gas Mark 4. Grease and line a 20cm (8-inch) square baking tin and set aside while you make the mix.
- Add the butter (or margarine) and sugar to a large mixing bowl and beat with an electric whisk until pale and creamy.
- Crack the eggs into the mixture and briefly whisk again to combine. Don't worry if it separates - this will be rectified when we add the flour!
- Add gluten free flour, desiccated coconut and milk to the mixture and beat again until it forms a thick batter. Be careful not to overmix - just ensure it is combined with no lumps of flour.
- Pour the batter into the lined cake tin, spread it out evenly and smooth the top.
- Bake for 45-50 minutes, until the top springs back when lightly pressed, or a skewer inserted in the middle comes out clean.
- Once cooked, remove the cake from the oven and allow to cool for at least 30 minutes before removing it from the tin.
- Add the jam to a bowl and zap it in the microwave for about 10 seconds to make it a little runnier, stirring well afterwards.
- Evenly spread the jam over the cake while it’s still warm, then sprinkle evenly with the coconut and cut into 16 even squares. Serve warm or cold.
Video
Notes
- Serving Suggestion: This cake is at its best when eaten warm with custard. For bonus points, add a couple of drops of pink food colouring to the custard for that proper school dinner vibe. It is also equally as delicious cold!
- Storing: Once cooled, keep this cake in an airtight container at room temperature for up to a week. You can also freeze it - see the blog post above for my top tips.
- Dairy Free? Swap the butter for Stork (or dairy free margarine) and the milk for a dairy free alternative, like almond or soya milk.
Nutrition
Serving: 1 square | Calories: 279kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g
