Moist Jam & Coconut Sponge Recipe
Jam & coconut sponge
Jam & coconut sponge
Ingredients
- 200g room temperature unsalted butter, plus additional for greasing the tin
- 50g dried coconut
- 200g superfine sugar
- 4 large eggs
- 200ml can of coconut milk (refer to tip)
- 200g self-raising flour
- 1 tsp baking soda
- 150g raspberries (refer to tip below)
- 300g powdered sugar
- your choice of sprinkles (optional)
Instructions
Step 1
To start, preheat your oven to 180°C (or 160°C for fan ovens), and if you’re using gas, set it to gas mark 4. While the oven warms up, grab a 20 x 30 cm baking tin, and generously butter the bottom and sides to prevent sticking. Next, line the tin with baking parchment, making sure it fits snugly. Now, let’s toast the coconut! Place a dry frying pan over medium heat and add the shredded coconut. Keep an eye on it and stir occasionally until it turns a lovely light golden color, which should take about 5 to 7 minutes. Once it’s beautifully toasted, transfer it to a bowl and set it aside to cool while you prepare the rest of your ingredients. That nutty aroma is going to make your kitchen smell amazing!
Step 2
In a large mixing bowl, start by adding your softened butter and caster sugar. Use an electric whisk to beat them together on medium speed until the mixture becomes very pale and fluffy, which should take about 3 to 5 minutes. You want to see it lighten in color and create a light texture that looks almost airy. Next, it’s time to incorporate the eggs. Crack one egg into the bowl and beat it in thoroughly until it’s fully combined before adding the next one. If you notice the mixture starting to curdle, don’t worry! Just sprinkle in a little bit of your flour to help smooth things over. After adding all the eggs, pour in 150ml of coconut milk and mix everything together until smooth and well blended. The batter should have a lovely, creamy consistency—perfect for the next steps!
Step 3
Now it’s time to bring everything together! Gently fold in the flour and baking powder until just combined—be careful not to overmix, as we want our sponge to stay light and airy. Next, add the cooled, toasted coconut and continue to fold until it’s evenly distributed throughout the batter. Once that’s done, scrape the batter into your prepared tin and use a spatula to level the surface. For a lovely burst of flavor, gently press 125g of raspberries into the top of the batter, making sure some are nestled just below the surface. Pop the tin into a preheated oven at 180°C (350°F) and bake for about 35 minutes, or until the top is a beautiful light golden brown and a skewer inserted into the center comes out clean. After baking, allow the sponge to cool completely in the tin so it can set nicely.
Step 4
For the topping, start by placing the remaining 25g of raspberries in a fine sieve set over a bowl or jug. Using a fork, press down on the berries gently to extract as much juice as possible—this should yield a vibrant, ruby-red liquid. Measure out 2 tablespoons of this fragrant raspberry juice and combine it in a mixing bowl with the remaining 50ml of coconut milk and the icing sugar. Stir everything together until you achieve a smooth, thick icing that’s still spoonable. If you find it too stiff, don’t hesitate to add a splash of water or a bit more raspberry juice to loosen it up to your desired consistency. Once your icing is ready, carefully spoon it over the cooled cake, allowing it to cascade to the edges. Use the back of the spoon to smooth it out evenly, creating a lovely finish. To add a fun touch, scatter your favorite sprinkles over the icing while it’s still slightly wet, and then let it set at room temperature for a bit. This beautiful cake will stay fresh in an airtight container at room temperature for up to three days, so you can enjoy it for a while!
Nutrition Information
My Tip
For a beautifully moist jam & coconut sponge, make sure to beat the butter and sugar until it’s very pale and fluffy—this aeration is key to achieving that light texture. And don’t forget to gently fold in the flour and toasted coconut to keep all that air in!
Leftovers
To store your leftover Jam & Coconut Sponge, wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. When you're ready to enjoy it again, pop a slice in the microwave for about 10-15 seconds or warm it in a low oven (150°C) for 5-10 minutes to bring back that lovely texture.
Make It Your Own
For a delightful twist, try swapping the raspberries for chopped fresh mango and adding a splash of lime juice to the batter. This will give your jam & coconut sponge a tropical flair that’s simply irresistible!