Jammy coconut sponge | Bristol Foodie

I have just got back from a brilliant hen weekend. We went ‘glamping’ with these guys in the Cotswalds – highly recommended and some piccys below. On Saturday we held a high tea for the beautiful bride to be, and were asked to bake a cake. There were 20 of us, so through fear of showing up with the same as someone else I leafed through a few books before coming across this gem of a recipe in Jamie’s Great Britain.

It is really easy to make and went down a treat!

For the cake:

  • 225g unsalted butter (at room temperature)
  • 225g caster sugar
  • 4 large free range eggs
  • 225g self raising flour
  • 1/2 level teaspoon of baking powder
  • a splash of milk (I used whole)
  • 1 teaspoon vanilla extract
  • 75g desiccated coconut

For the jam (I swapped his original blackberries for raspberries):

  • 250g raspberries
  • 125g caster sugar
  • 1/2 a lemon


1. Grease and line a 30 x 20cm cake tin and pre-heat the oven to 180c

2. Cream the butter and the sugar until pale and fluffy (took about 3 or 4 minutes in my beautiful kitchen aid)

3. Beat in the eggs one by one mixing well each time (mine did curdle slightly but when you add the flour it brings it back)

4. Fold in the flour and baking powder (I didn’t bother sieving), then add the splash of milk and vanilla extract and mix again

5. Pour into the tin and spread to get even (banging on the work surface helps with this), then place in the oven for 25 minutes or until golden and cooked through (the old skewer trick works a treat)

6. It’s jam time – this was much easier than expected! Mash the raspberries and sugar together in a small pan.

7. Add a few squeezes of lemon juice and bring to the boil, then turn down and simmer for about 20 minutes, stirring occasionally

8. When the jam is thick it is ready (mine was still a bit runny but it worked), take it off the heat to cool slightly

9. When the cake is ready, leave to cool for a few minutes then turn it out upside down on a board and peel the paper off

10. Once the jam has cooled slightly pour it over the sponge and spread it around on the top

11. Sprinkle the coconut evenly over the top

Voila, jammy coconut sponge, enjoy!

And here are some pics from the hen party 🙂

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