Jammy coconut sponge

Serves 16

  • For the cake

  • 225 g unsalted butter, softened, plus extra for greasing

  • 225 g caster sugar

  • 4 large free-range eggs

  • 225 g self-raising flour

  • ½ a level teaspoon baking powder

  • a splash of milk

  • 1 teaspoon vanilla extract

  • 75 g desiccated coconut

  • For the blackberry jam

  • 250 g blackberries

  • 125 g caster sugar

  • ½ a lemon

This is a classic school dinner dessert that many of us Brits have loved with a passion: warm soft sponge smeared with delicious sour jam and covered in coconut. A little slice of this is brilliant with a pot of tea for a midday treat, or as a dessert with a splodge of hot or cold custard. Just pure nostalgia through and through.



Grease and line the bottom of a 30 x 20cm cake tin. Preheat the oven to 180°C/350°F/gas 4.



Cream the butter and sugar together until lovely, pale and fluffy, then beat in the eggs, one at a time. Fold in the flour and baking powder, add a splash of milk and the vanilla extract, and mix again. Pour into the lined tin and cook in the oven for 25 to 30 minutes. While your cake is cooking, get on with making the blackberry jam.



Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.



By now, the sponge should be golden and cooked through, so remove it from the oven and leave to cool for 5 to 10 minutes. Turn it out on to a board, then pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.

Nutritional Information

Jammy coconut sponge

Warm soft sponge with delicious sour jam, covered in coconut

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This classic school dinner dessert is one of those loyal and humble cake recipes that is just pure nostalgia through and through.
Serves 16
45m (plus cooling time)
Super easy
Print this recipe
Method

This is a classic school dinner dessert that many of us Brits have loved with a passion: warm soft sponge smeared with delicious sour jam and covered in coconut. A little slice of this is brilliant with a pot of tea for a midday treat, or as a dessert with a splodge of hot or cold custard. Just pure nostalgia through and through.

Grease and line the bottom of a 30 x 20cm cake tin. Preheat the oven to 180°C/350°F/gas 4.

Cream the butter and sugar together until lovely, pale and fluffy, then beat in the eggs, one at a time. Fold in the flour and baking powder, add a splash of milk and the vanilla extract, and mix again. Pour into the lined tin and cook in the oven for 25 to 30 minutes. While your cake is cooking, get on with making the blackberry jam.

Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.

By now, the sponge should be golden and cooked through, so remove it from the oven and leave to cool for 5 to 10 minutes. Turn it out on to a board, then pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 343
    17%
  • Carbs 30.3g
    12%
  • Sugar 19g 21%
  • Fat 11.8g 17%
  • Saturates 7.4g 37%
  • Protein 2.7g 6%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the cake

  • 225 g unsalted butter, softened, plus extra for greasing

  • 225 g caster sugar

  • 4 large free-range eggs

  • 225 g self-raising flour

  • ½ a level teaspoon baking powder

  • a splash of milk

  • 1 teaspoon vanilla extract

  • 75 g desiccated coconut

  • For the blackberry jam

  • 250 g blackberries

  • 125 g caster sugar

  • ½ a lemon