Coconut jam sponge 🥥

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with less processed sugar.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

Get out an old recipe book and prepare to make sponge cake.

Mix together self-raising flour, caster sugar, eggs, vanilla essence, soft butter, and milk in a mixing bowl.

Don't worry about lumps in the mixture; they will disperse in the oven.

Stir in desiccated coconut into the batter.

Line two cake tins with baking liners and a flat tin with foil.

Pour any leftover batter into cupcake liners and bake.

Bake the cupcakes for 15 minutes and the sponge cakes for 25 minutes.

Once baked, let the cupcakes and sponge cakes cool down.

Turn the tray bake out of the tin, ensuring the foil works for easy removal.

Cover the top of the tray bake with strawberry jam, spreading it evenly.

Sprinkle desiccated coconut over the jam, ensuring it's fully covered, and pat it down gently with the back of a spoon.

For the cream sponge cake, whip up some double cream.

Spread damson plum jam over the first sponge cake layer.

Add whipped cream on top of the jam and place the second sponge cake on top.

Spread a thin layer of jam on top of the second sponge cake to help the coconut stick.

Sprinkle desiccated coconut on top of the second sponge cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens