Jam-Filled Coconut Sponge Cake Recipe for Moist Layer Cakes

An epicurean adventure to: The United Kingdom

Take a sweet trip down memory lane with this classic Jam and Coconut sponge cake.

If you grew up in 1980s Britain, this nostalgic traybake will bring back memories of school dinners served by the kindly, no-nonsense dinner ladies.

This easy Jam and Coconut sponge yields a feather-light, moist vanilla traybake topped with raspberry jam and a scattering of desiccated coconut. Strawberry jam works equally well if you prefer. With clear step-by-step instructions and photos, even a baking novice can follow along confidently.

It’s perfect for serving friends who fancy a nostalgic treat — bring it to your next get-together and don’t forget the pink custard for authenticity.

If you’re craving other variations, this vanilla sponge also appears in our Vanilla tray bake with buttercream and sprinkles and in the pink Tottenham cake.

Fast facts – United Kingdom

What’s to love about this recipe

• Deliciously retro — a simple school-dinner classic.
• Uses common, economical ingredients and requires no butter.
• Clear step-by-step photos and practical tips make it easy to succeed.
• Produces a light, fluffy vanilla sponge with minimal fuss.
• Quick to assemble and decorate.
• Easy-to-serve traybake format loved by all ages.
• A crowd-pleasing throwback that sparks conversation.

Key ingredient notes and substitutions

See the recipe card at the bottom of this post for the full ingredient list.

Eggs

You need four large eggs at room temperature (about 62g each in shell). Room-temperature eggs mix more evenly into the batter, helping the cake rise and giving a tender crumb. To warm chilled eggs quickly, place them in warm water for around 5 minutes.

Sugar

Regular granulated white sugar is fine; caster sugar can be used if you have it but isn’t essential.

Oil

Use a neutral-flavoured oil such as vegetable or sunflower. Oil keeps the cake moist, results in a soft crumb and is cost-effective compared with butter.

Baking powder

This recipe uses one tablespoon of baking powder. Measure carefully and level off when scooping to ensure the right rise.

Jam

Seedless raspberry or strawberry jam is traditional for a smooth texture, but apricot, blackberry or passionfruit jams are lovely alternatives.

Desiccated coconut

Use desiccated coconut (fine, dried coconut) found in most baking aisles — not coconut flakes.

Equipment needed

• An electric hand mixer or stand mixer.
• A couple of mixing bowls.
• A rectangular baking tin approximately 33cm x 23cm. A larger tin will produce a flatter cake and may require a reduced baking time; a slightly smaller tin will yield a thicker cake and need a few extra minutes in the oven.

How to line a rectangular baking tin

1. Place the tin on baking paper and cut around it, leaving an 8–10cm border.

2. Trim the corners so the paper won’t bunch inside the tin; leave about 4cm between the paper edge and the tray corner.

3. Cut diagonal slits at each corner up to the tray corner so the paper can fold neatly.

4. Fold each side in toward the centre along the cuts so the paper forms neat corners that fit the tin.

5. Lower the paper into the tin and press into the corners and sides; the folds should allow a snug fit.

6. Overlap the corners where needed so the paper lies flat and neat.

Step-by-step guide:

Prepping

1. If eggs are chilled, remove them from the fridge about 30 minutes before baking or place them in warm water for 5 minutes to reach room temperature.
2. Heat the milk until it just begins to simmer, then cool it to lukewarm (test with a clean finger).
3. Line the baking tin with parchment paper (see Equipment for tin size).

Making the cake

1. Preheat the oven to 170℃ / 338℉ / gas mark 3.
2. Add the granulated sugar, room-temperature eggs and vanilla extract to a large mixing bowl.
3. Using an electric hand mixer or stand mixer, beat the sugar, eggs and vanilla until the mixture is thick, very pale and leaves trails from the beaters — at least 5 minutes.
4. In a separate jug, whisk the oil and lukewarm milk together until combined.
5. Sift the flour, baking powder and salt together.
6. Add half the sifted dry ingredients to the egg mixture and beat on low until just combined. Then add half the milk-and-oil mixture and again mix on low until incorporated.
7. Repeat with the remaining dry ingredients and liquids, mixing gently and avoiding overbeating.
8. Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
9. Bake on the middle shelf for 35–40 minutes, or until the top springs back and a skewer inserted into the centre comes out clean. Check at 35 minutes; if your oven runs hot, test earlier.
10. Allow the cake to cool in the tin for at least 20 minutes, then turn it upside down onto a cooling rack.
11. Carefully peel away the parchment, paying attention to corners where the cake may have adhered. The cake will be decorated on the underside for a smooth, flat finish for the jam.

Decorating the cake

1. While the cake is still slightly warm, spread seedless raspberry or strawberry jam evenly over the surface using a palette knife or the back of a spoon. A few crumbs in the jam are fine — the coconut will cover them.
2. Sprinkle desiccated coconut evenly over the jam to your liking.
3. Slice into squares and transfer to a serving plate.

Top Tips

Use a scale and measuring spoons

Accurate measurements help ensure consistent results. A digital kitchen scale and precise spoons are worthwhile investments.

Bring eggs to room temperature

Room-temperature eggs incorporate more smoothly and support an even rise. Remove them from the fridge 30 minutes before baking or use warm water for 5 minutes.

Beat the eggs and sugar thoroughly

Take at least 5 minutes to beat the eggs and sugar until light and airy — this creates the lift and tender crumb of the sponge.

Gently-gently does it

Avoid overmixing once you add the dry ingredients to preserve the air incorporated during beating.

Know your oven

Ovens vary. If yours runs hot, reduce temperature or test for doneness earlier. Visual cues — springy top and clean skewer — are useful indicators.

Serving suggestions

• Traditionally served with pink custard: prepare a strawberry or raspberry blancmange packet to make a quick pink custard and pour it warm over slices before it sets. Add a splash of milk if you prefer a thinner consistency.
• Alternatively serve with plain warm custard or a scoop of ice cream for a comforting dessert.

Variations

• Omit vanilla and add grated lemon zest for a citrus twist.
• Try almond essence, orange extract or orange zest for different flavour profiles.
• Use this sponge as a base for other frostings such as mascarpone cream or marshmallow fluff.
• Swap the jam for apricot, blackberry or passionfruit for fresh flavour combinations.
• Turn it into a sprinkle cake by icing thinly with icing sugar and milk, then covering with rainbow sprinkles.

Can you bake this cake in round tins?

Yes. The batter will make two 8″ round cakes. Bake at 170℃ / 338℉ / gas mark 3 for 25–30 minutes.

Can you make cupcakes from this recipe?

Yes, the batter yields about 24 cupcakes. Bake at 170℃ / 338℉ / gas mark 3 for 20–25 minutes.

Storage

Keep the cake in an airtight container at room temperature for up to 3 days, away from heat and moisture.

For longer storage, wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw slowly in the fridge overnight before decorating and serving.

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