Jam & Coconut Sponge Cake 🇬🇧 RETRO School Pudding | Bake a perfect, moist Jam and Coconut Sponge

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

caster sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more readily available.

desiccated coconut

🥗Healthier: fresh coconut

💰Cheaper: shredded coconut

Shredded coconut can be more cost-effective.

jam

🥗Healthier: fruit spread

💰Cheaper: homemade jam

Homemade jam can save costs and be healthier.

Preheat oven to 350°F (approx 180°C). Grease a 9x9 inch baking tray and line with parchment paper.

Using a hand blender, cream butter and sugar on a medium speed setting until smooth and light. One by one, mix in the eggs. Add in vanilla extract and the milk.

Add in flour, a few tablespoons at a time until fully blended. Add coconut and mix, leaving a little aside for sprinkling on top.

Pour the sponge mixture into the baking tray and bake for 25-30 minutes. It will be a golden brown when done.

Allow the cake to cool in the tray for 10 minutes before transferring on to a cooling rack. Once the cake is cooled, make holes on the surface with a fork or a chopstick.

Spread jam evenly on the entire cake surface. Sprinkle the remaining coconut over the top of the jam. Cut into squares and serve with hot custard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens