Jam and Coconut Sponge Cake | ChunsBuns

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor, while margarine can be more economical.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be less expensive.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut flour

Unsweetened flakes reduce sugar intake, while coconut flour can be a cost-effective filler.

jam

🥗Healthier: fruit preserves

💰Cheaper: homemade jam

Fruit preserves often have less sugar, and homemade is usually cheaper.

Start by creaming room temperature butter and sugar until very soft and pale in color.

Add room temperature eggs one at a time, whisking in between each addition to prevent curdling.

Continue beating the batter until it's light and fluffy and well combined.

Add some good quality vanilla bean paste or vanilla extract and mix quickly.

Fold in self-raising flour and baking powder until just combined.

If the batter seems a little dry, add room temperature whole milk and fold it through the batter.

Spread the batter evenly in a large tray and tap out the air bubbles.

Bake between 160°C and 180°C for 35 to 40 minutes, adjusting for your oven's heat.

Allow the cake to cool before spreading plenty of raspberry jam on top, heating the jam slightly to make it easier to spread.

Sprinkle with plenty of desiccated coconut, ensuring to cover the corners.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens