This jam and coconut sponge cake is a classic UK school dinner dessert! It's a fluffy vanilla traybake topped with strawberry jam and desiccated coconut, and it tastes fabulous served with warm custard.
If you grew up on UK school dinners then this jam and coconut cake was probably one of your favourite desserts. Served with warm custard, you just can't beat it!
For those of you who have never tried this retro traybake before, I promise you're in for a treat! It's super easy to make and it's one that both kids and adults will enjoy. I can't wait for you to make it.
If you prefer the quick, condensed version of the recipe, you can find it in the recipe card at the end of the post. Otherwise, keep on reading for ingredient notes, step-by-step images, top tips and more. Enjoy!
Ingredients
Here's everything you need to make this jam and coconut traybake cake...
- Butter: Unsalted butter is best. Soften it first to make it easier to mix. You can do this either by popping it in the microwave for 10 seconds or you can let it sit out at room temperature for 60 minutes before you start baking.
- Caster sugar: Caster sugar is a finer version of granulated white sugar, also known as superfine sugar in some countries. It helps to improve the texture of baked goods.
- Vanilla extract: For flavour.
- Eggs: You'll need 4 medium eggs to make coconut jam traybake cake. These act as a binder and also give a slight leavening effect.
- Flour: Use self-raising flour to get the fluffiest cake. This is also known as self-rising flour in some countries. If you absolutely can't get hold of this, you can use an equal amount of plain/all-purpose flour plus 2 teaspoons of baking powder.
- Milk: Just a few tablespoons to help loosen the batter.
- Jam: I always had strawberry jam on my cake at school dinners but some schools used raspberry jam, so feel free to use whichever one you like best.
- Desiccated coconut: About 40g, for sprinkling on top.
Equipment
You will also need the following kitchen tools:
- Kitchen scales: Accuracy is very important when it comes to baking desserts, which is why I only include metric measurements. Use a scale for best results.
- 8x10-inch tin: 8x10 is the best size of tin to use to get a thick, fluffy cake. Slightly larger or smaller tins will also work but baking time will vary so make sure to keep an eye on it. Bake for less time in larger tins and at a lower temperature in smaller tins.
- Baking paper: Or parchment paper, to stop the cake from sticking to the tin.
- Electric whisk: I like to use my electric hand whisk to mix the batter as it can take a lot of arm strength when you do it by hand! Saying that though, a wooden spoon will do the job just fine if you have the patience.
- Utensils and bowls: You'll need a large mixing bowl for the batter, a smaller bowl to mix the jam in, a wooden spoon for mixing, a few smaller spoons for measuring, and a sharp knife to cut the cake. A rubber spatula is also handy for spreading the batter in the tin but it's not essential.
- Toothpick: To check if the cake is done. You can also use a butter knife to do this.
- Wire rack: To cool the cake on. If you leave it in the tin to cool, the moisture will gather at the bottom and cause it to become sticky.
How To Make Old School Jam And Coconut Sponge Cake
Step 1: First, start by preheating your oven to 180°C, or 160°C if you're using a fan oven. Then line an 8x10-inch tin with baking paper.
Step 2: In a large bowl, mix together 250g softened butter, 1 teaspoon of vanilla extract and 250g of caster sugar until it's soft and smooth.
Step 3: Next, add 250g self-raising flour, 4 medium eggs and 3 tablespoons of milk. Mix them in a little bit at a time to prevent curdling.
Step 4: Spoon your cake mix into your lined tin and spread it out evenly, all the way to the edges.
Step 5: Bake for 25-30 minutes, until the cake is golden brown all over and a toothpick through the middle comes out clean. Let it cool in the tin for 10 minutes then carefully flip it out onto a wire rack to cool completely.
Step 6: Once the cake has cooled, transfer 200g of strawberry jam into a bowl and mix well to loosen it. This will make it easier to spread and prevent it from tearing the cake.
Step 7: Spread the jam evenly over the cake and sprinkle with desiccated coconut. Then just cut it into slices and enjoy! You can get 12 large slices out of this cake or 24 smaller ones.
Top tips
- I recommend an 8x10 inch tin but you can use my cake pan converter if you want to use a different tin. Baking time may vary- you can check if it's done by inserting a toothpick through the centre. If it comes out clean, it's done. If it still has some cake batter on it, give it another few minutes in the oven and repeat.
- Mix the jam in a bowl before you spread it onto the cake. This will get any lumps out and make it a lot easier to spread.
- For ease, an electric hand whisk or stand mixer can be used to mix the batter.
FAQ
If you keep it in an airtight container, it'll last for up to 5 days. You can keep it at room temperature or in the fridge.
Yes, jam and coconut school cake can be frozen for up to 3 months in airtight containers. If you want to stack the slices up, freeze them on a baking tray until solid then put them into your container. To defrost, let the slices sit uncovered at room temperature for an hour or two. Do not refreeze.
More traybake recipes:
- Old school Cornflake traybake tart
- Vanilla sprinkle school cake
- Old school chocolate traybake
- Lemon drizzle traybake
- Date and walnut traybake
I hope you like my take on the retro school jam and coconut cake. If you make it at home, please leave a comment and rating to let me know what you think. Enjoy!
Old School Jam & Coconut Sponge Cake
Ingredients
Traybake cake
- 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 your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch baking tin.
- In a large bowl, mix the butter and sugar together then stir in the vanilla extract.
- Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter.
- Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.
Topping
- Put the jam into a bowl and mix well to loosen it. Then spread it over the cooled cake.
- Sprinkle the desiccated coconut on top, cut into slices and enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
Helen Reilly
This one's 5 stars, recipe. Your favorite!