Classic Jam & Coconut Cake: Simple and Sweet

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Remember the good old school days with a piece of classic Jam & Coconut Cake. This treat is a combination of light sponge cake, sweet jam, and crispy coconut. Have it for a celebration or a quiet tea time, and you’ll feel like you’ve stepped back in time.

This cake is more than its parts. A soft sponge is covered in jam and coconut. With every bite, the jam mixes with the cake and coconut, creating a burst of flavor and texture.

The beauty of this cake is in its simplicity. It uses easy-to-find ingredients and simple methods. The Jam & Coconut Cake is not just dessert; it’s a memory shared with loved ones. It’s about enjoying something delicious together.

Whether you miss the flavors of the past or want to start a new tradition, this cake is a great pick. It blends familiar tastes with a touch of nostalgia. This makes it a special dessert that everyone will love.

The Perfect Recipe for a School Cake

This classic Jam & Coconut Cake recipe is a cherished school dinner dessert. It features a soft sponge, fruity jam, and desiccated coconut. These flavors will take you back to your school days.

For this cake, gather these ingredients:

Ingredients	Quantity
Sponge Cake
Margarine	200g
Caster Sugar	200g
Self-Raising Flour	200g
Free-Range Eggs	4
Toppings
Seedless Jam	Enough to cover the cake
Desiccated Coconut	Handful
Custard (optional)

Here’s how to make the perfect school cake:

1. First, preheat your oven to 180°C (350°F). Then, grease a 9×12 inch baking tin.
2. Cream margarine and caster sugar in a mix bowl until fluffy.
3. Add eggs one by one, beating after each addition.
4. Next, sift self-raising flour into the mix. Gently fold until well mixed.
5. Pour the batter into the tin and smooth the top.
6. Bake for 25-30 minutes. It’s done when a toothpick in the center comes out clean.
7. Let the cake cool fully in the tin before taking it out.
8. After the cake cools, spread jam over it. Add coconut for flavor.
9. For a special touch, serve with custard.

Tips for the Perfect Jam & Coconut Cake

To get your Jam & Coconut Cake just right, here are some tips to follow.

Opt for margarine when making the sponge. It’s affordable and common in school cake recipes. Use caster sugar because it’s finer and blends well. Always pick free-range eggs for the highest quality. Make sure to sift the self-raising flour to remove lumps and make the batter lighter.

Pick your favorite seedless jam for the center, like raspberry or strawberry. Desiccated coconut gives a nice crunch to the cake. Serve it in tidy slices with a hot cup of tea or coffee. This cake is a favorite for afternoon tea or a tasty treat anytime.

FAQ

Can I use butter instead of margarine in the sponge cake?

Yes, you can use butter for a tastier sponge. Remember, your cake might feel a bit different but still delicious.

What type of jam should I use for the filling?

Pick your favorite jam, like raspberry or strawberry. It’s all about what you like.

Is custard necessary for the Jam & Coconut Cake?

Nope, custard is just an extra. The cake tastes great without it too.

Can I use a different size baking tin?

You can use a tin with different measurements, just similar sizes work. The cooking time might change, so watch the cake closely.

How long does it take for the cake to cool before topping it with jam and coconut?

Wait for the cake to cool down fully, which takes around an hour. The actual time depends on your kitchen’s temperature.

Source Links

• https://bakingwithgranny.co.uk/recipe/cake/jam-coconut-school-cake/
• https://clairehuston.co.uk/2020/03/24/recipe-school-jam-and-coconut-sponge-cake/
• https://www.pinterest.com/pin/925982373367543169/