Coconut & Jam Sponge

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is often less expensive and still provides coconut flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

fruit jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can save costs while preserving flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Granulated sugar is often more affordable and can be used for a less sweet cake.

Preheat the oven to 180°C (350°F) or 160°C with a fan.

Grease and line a tray measuring about 20 cm by 30 cm (8 inches by 12 inches).

In a bowl, cream together the softened butter and caster sugar until combined.

Add the eggs one at a time, mixing well after each addition. Optionally, add a little flour with the eggs to prevent curdling.

In a separate bowl, whisk together the flour and baking powder.

Fold the flour mixture into the egg and sugar mixture until combined.

Add the milk and vanilla extract, mixing until fully combined.

Spread the batter evenly in the prepared tray.

Bake for 25 to 30 minutes, until the cake is springy to the touch and a skewer comes out clean.

Allow the cake to cool for a few minutes before turning it out onto a wire rack.

Spread about 3 tablespoons of raspberry jam over the top of the cake.

Sprinkle desiccated coconut over the jam, pressing it down gently with a spatula to help it stick.

Cut the cake into six two-inch square strips and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens