Desserts & Baking

Old School Jam and Coconut Sponge

Name: Old School Jam and Coconut Sponge
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 squares
Cuisine: International
Ingredients: 280 g Butter (softened); 280 g Caster Sugar; large Eggs; 280 g Gluten-Free Self-Raising Flour; 300 g Raspberry Jam (or strawberry jam); 50 g Desiccated Coconut

A nostalgic gluten-free traybake with light sponge cake topped with warm sticky raspberry or strawberry jam and generous sprinkle of desiccated coconut.

By Ricky Robinson • Updated November 19, 2024

This old school jam and coconut sponge takes me right back to primary school dinners - except this version's a fair bit better than what we got back then. It's a proper classic: a light gluten-free sponge topped with warm, sticky jam and a generous sprinkle of coconut.

The recipe itself couldn't be simpler. You'll make a basic sponge using the classic creaming method, where butter and sugar are beaten together until fluffy before adding eggs and flour. The gluten-free flour works brilliantly here - in fact, most people wouldn't notice the difference in the finished cake.

Whether you need to avoid gluten or not, everyone can enjoy a proper slice of nostalgic traybake.

That's what makes this recipe particularly special. The gluten-free flour creates the same light texture as a traditional sponge.

Old School Jam and Coconut Sponge recipe image

What makes this cake so good is how the warm jam slightly melts into the sponge, while the coconut adds a lovely texture and subtle sweetness. It's brilliant with a cup of tea, but if you're feeling indulgent, serve it with custard like we used to get at school.

This is the kind of cake that works just as well at a bake sale as it does for dessert after Sunday dinner. The jam topping creates a sweet, sticky layer that soaks into the top of the sponge slightly, giving you that perfect balance of moist cake and fruity sweetness. The coconut adds a gentle crunch and tropical note that complements the jam beautifully.

You can use either raspberry or strawberry jam depending on what you prefer, or whatever you have in the cupboard. Both work equally well, though raspberry tends to have a slightly sharper flavour that cuts through the sweetness nicely.

Old School Jam and Coconut Sponge

Coconut Jam Sponge cake

Total Time 50 min

Servings 12 squares

Calories 320 cal

Protein 4g

Ingredients

280 g Butter, softened
280 g Caster Sugar
5 Eggs
280 g Gluten-Free Self-Raising Flour
300 g Raspberry Jam, or strawberry jam
50 g Desiccated Coconut

Equipment Needed

Wire Rack
9"x12" Baking Tin
Mixing Bowl
Oven

Instructions

1
Preheat oven to 180°C. Line a 9"x12" baking tin with greaseproof paper.
2
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
3
Add eggs one at a time, mixing well between each addition.
4
Sift the gluten-free self-raising flour into the mixture. Gently fold until fully combined.
5
Pour batter into the prepared tin, spreading evenly.
6
Bake for 30-40 minutes until golden and a skewer inserted into the centre comes out clean.
7
Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Once cooled, gently warm the jam in the microwave for 20 seconds to make it spreadable.
9
Spread the warmed jam evenly over the top of the cake.
10
Sprinkle desiccated coconut generously over the jam layer.
11
Cut into squares and serve. This is really nice with some homemade custard.