There are some recipes that just feel like a warm hug, aren’t there? You know the ones—they take you right back to the school canteen or a Sunday afternoon at Grandma’s house. For me, that is always the Jam and Coconut Sponge.
It’s not trying to be fancy. It doesn’t need twenty different layers or a complicated frosting. It’s just honest, buttery, jammy perfection. And let’s be real, the best part is how it looks—that bright red jam topped with a snowy drift of coconut is just iconic!
Why You’ll Love This Tray Bake
If you’ve been following my kitchen adventures, you know I’m a sucker for a good tray bake. They are so easy to slice up, they feed a crowd, and they stay moist for days. This particular recipe is my go-to when I want something that feels special but takes zero stress to whip up.
Let’s Get Baking!
Yields: One 9×13 inch tin
Ingredients:
225g (1 cup) Unsalted butter, softened
225g (1 cup) Caster sugar
4 Large eggs
225g (1¾ cups) Self-raising flour
1 tsp Vanilla extract
3–4 tbsp Raspberry or Strawberry jam (warmed)
50g (½ cup) Desiccated coconut
The Method:
1. Prep: Preheat your oven to 180°C (350°F) and grease/line your 9×13 inch tin.
2. Cream: Beat that butter and sugar until it’s super pale and fluffy. Add your eggs one at a time, then mix in the vanilla.
3. Fold: Gently fold in the flour until it’s just combined—don’t overwork it!
4. Bake: Pour it into your tin, level it out, and pop it in for 25–30 minutes. It should be golden and bouncy to the touch.
5. Decorate: Once it’s cooled slightly, spread that warmed jam all over the top, then shower it with the coconut.
Pro-tip: If you really want to level up the flavor, toast your coconut in a dry pan for a minute or two until it’s golden brown. It adds such a lovely depth!
Serve it warm with a splash of custard if you’re feeling extra nostalgic, or enjoy it as-is with a cup of tea. Let me know in the comments if you’re Team Raspberry or Team Strawberry—or if you have another childhood favorite I need to try!
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