Sponge Jam Coconut Cake- A British School Dinner Classic
If you grew up in the UK, chances are you remember a slice of sponge jam coconut cake served on a beige school dinner tray—often with a generous ladle of warm custard. Sweet, fluffy, nostalgic, and simple, it’s the ultimate comfort dessert that’s quietly making a comeback.
This jam-topped sponge, finished with a shower of desiccated coconut, is as easy to make as it is to devour. Whether you’re chasing childhood memories or introducing this timeless traybake to new generations, this recipe captures everything that made it a British classic.
This is a great starter bake featured in our list of What Food Can a 10-Year-Old Make?
🇬🇧 A Bit of History
The sponge jam coconut cake became a staple of British school dinners in the 1970s and 1980s. Its appeal was simple:
- Budget-friendly
- Easy to bake in large trays
- Universally loved by kids
- Often served warm with custard
Today, it’s found its way back into bakeries, cookbooks, and homes—especially among those craving a bit of nostalgic indulgence.
🛒 Ingredients (Serves 12)
This recipe is built for simplicity and flavour. Everything is mixed in minutes and baked into one glorious tray of fluff.
For the sponge:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for softer sponge)
For the topping:
- 150g smooth strawberry or raspberry jam
- 40g desiccated coconut
🧑🍳 How to Make Sponge Jam Coconut Cake – Step by Step
Step 1: Preheat the oven
Set your oven to 180°C fan / 200°C / 400°F and grease a 20x30cm traybake tin. Line with parchment.
Step 2: Make the sponge
Cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla. Fold in flour and milk until smooth.
Step 3: Bake
Pour into the tin, spread evenly, and bake for 25–30 minutes or until golden and springy. A skewer should come out clean.
Step 4: Cool and top
Let the sponge cool fully. Warm the jam slightly, then spread evenly over the top. Sprinkle generously with desiccated coconut.
Step 5: Slice and serve
Cut into squares and enjoy as-is, or the old-school way—with hot custard.
👩🍳 Why This Recipe Works
✔ Classic sponge base with soft crumb
✔ Sticky jam adds tart sweetness
✔ Coconut provides contrast and texture
✔ Great for feeding a crowd
✔ Keeps beautifully for 3–4 days
🥥 Variations to Try
| Twist | What to Add |
|---|---|
| Lemon sponge | Replace vanilla with lemon zest + juice |
| Coconut sponge | Add 50g coconut to sponge batter |
| Vegan version | Use vegan butter, egg replacer, and plant milk |
| Jam tart base | Spread jam under the sponge (invert bake) |
| Chocolate custard pairing | Serve warm with cocoa-infused custard |
🍽️ Serving Suggestions
| Occasion | How to Serve |
|---|---|
| Traditional | Warm with vanilla custard |
| Casual | Cold with tea or coffee |
| Kids party | Topped with rainbow sprinkles |
| Afternoon tea | With whipped cream and berries |
| Sunday pud | Add clotted cream or ice cream |
This cake shines at room temperature but becomes truly indulgent when served warm.
📦 Storage & Make-Ahead Tips
- Fridge: Keeps for 4–5 days in an airtight container
- Freezer: Freeze cut squares (without jam) for up to 3 months
- Reheat: Microwave briefly before serving with custard
You can also bake the sponge in advance and top with jam and coconut just before serving.
🧁 Traybake Tips for the Perfect Result
✔ Use room temperature ingredients
✔ Don’t overmix the batter—light hand = light sponge
✔ Warm the jam before spreading for easier, even coverage
✔ Cool completely before slicing for clean squares
✔ Use a serrated knife to cut without pulling the topping
🧡 Why We Love It
This cake is simple, joyful, and nostalgic. It doesn’t try to be fancy—it just delivers comfort in every bite. The contrast between sweet jam, moist sponge and chewy coconut is as good today as it was decades ago.
If you’re building a British baking repertoire, this is a must-bake.
🔍 FAQs About Sponge Jam Coconut Cake
1. Can I use other jam flavours?
Yes! Raspberry and strawberry are traditional, but plum, apricot, or cherry work beautifully.
2. Is it meant to be served warm?
Traditionally, yes—with custard. But it’s also delicious cold.
3. Can I make it gluten-free?
Yes—use a self-raising gluten-free flour blend and check your jam and coconut are GF-certified.
4. What type of coconut is best?
Use unsweetened desiccated coconut for the classic texture. Avoid fresh coconut—it will go soggy.
5. Can I double the recipe?
Absolutely—use a larger tin or two trays and adjust baking time accordingly.
Final Thoughts
This sponge jam coconut cake is a slice of British culinary heritage. It’s a traybake that bridges generations, bringing warmth and sweetness to everything from school dinners to modern-day dessert tables.
Easy to make, comforting to eat, and impossible to forget—it’s a recipe that deserves a place in every baker’s rotation.
