Jam Coconut School Cake

The Jam Coconut School Cake is a nostalgic treat that brings back childhood memories. This simple yet delicious sponge cake is topped with a layer of fruity jam and a generous sprinkling of shredded coconut. Perfect for tea time or as a dessert, this cake is a timeless classic that never fails to delight.

Recipe:

Ingredients:

For the Cake:

200g (1 cup) unsalted butter, softened

200g (1 cup) caster sugar

4 large eggs

200g (1 2/3 cups) self-raising flour

100g (1 cup) desiccated coconut

For the Filling:

150g (2/3 cup) raspberry jam

For the Topping:

200g (1 1/2 cups) icing sugar

2-3 tablespoons water

Desiccated coconut, for sprinkling

Directions:

Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper and set aside.

In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

Beat in the eggs, one at a time, until well combined.

Sift in the self-raising flour and fold gently until just combined. Stir in the desiccated coconut.

Divide the cake batter evenly between the prepared cake tins and smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until golden brown and a skewer inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

To Assemble:

Once the cakes are completely cool, spread the raspberry jam over the top of one of the cakes.

Place the second cake on top and gently press down to sandwich the jam between the two layers.

For the Topping:

In a small bowl, mix together the icing sugar and water until smooth and spreadable.

Spread the icing over the top of the cake and sprinkle with desiccated coconut.

Allow the icing to set before slicing and serving.

Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: 35-40 minutes

Servings: 10-12 servings.

Tips for the Perfect Jam Coconut School Cake

  

- Use a high-quality jam for the best flavor.

  

- Toast the shredded coconut lightly for added texture and aroma.  

- Let the cake cool completely before spreading the jam to avoid melting.  

- Add a splash of vanilla extract to the batter for extra depth of flavor.  

- Store the cake in an airtight container to keep it moist.

FAQs

 

1. Can I use other types of jam? 

Yes, strawberry, raspberry, or apricot jam all work beautifully.  

2. Can I make this cake gluten-free? 

Yes, substitute regular flour with gluten-free flour for a gluten-free version.  

3. How long does this cake stay fresh?  

It stays fresh for up to 3 days when stored in an airtight container.  

4. Can I freeze the cake?  

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.  

5. What’s the best way to serve this cake?  

Serve it with a cup of tea or coffee for a classic pairing.