Coconut jam sponge is my all-time favourite. It also happens to be my Mothers and my Sisters too, which caused an uproar when they saw the photo I shared and I hadn't given them any.
Jam and Coconut Sponge Recipe
Combining coconut and jam in a loaf cake. An old school favourite and perfect with custard or a cup of tea.
Ingredients
Sponge
- 175 g self raising flour
- 175 g golden caster sugar
- 175 g unsalted butter
- 2 eggs
- 5 tbsp desiccated coconut
- 175 g raspberry jam around half a jar
Custard
- 2 egg yolks
- 150 ml double cream I use Elmlea
- 200 ml whole milk
- 1 tbspn cornflour
- 2 tbspn golden caster sugar
- 1 tspn vanilla bean paste
Instructions
- Add the sugar and butter together and mix well until pale and fluffy
- Mix in the eggs, 2 tablespoons of the coconut and the flour.
- Pour the cake mixture into a greased loaf tin.
- Dollop 5-7 teaspoons of jam evenly over the mixture
- Place in the oven at 175 degrees celcius for 30-40 minutes, or until golden and a skewer comes out clean.
- Allow to cool, and then spread the remaining jam over the top.
- Lightly heat the remaining coconut in a pan until it just starts to brown. Then remove from the heat and sprinkle over the cake.
Custard
- Mix the sugar, cornflour, vanilla paste and egg yolks together well.
- Place 150ml of milk and 150ml of cream in a pan and gradually heat until it just starts to bubble. As soon as it reaches this point take off the heat.
- Gradually add the hot milk and cream to the cornflour mix stirring all the time.
- Place the combined ingredients into a saucepan over a low to medium heat and stir continuously until it has thickened.
- Use the remaining 50ml of milk to thin the custard to your desired consistency. If you prefer it a little thicker you can leave this out.
Good Old-Fashioned Sponge
This recipe uses the 1:1 ratio for sponge cakes my Mum taught me, it creates a lovely light crumbly sponge cake.
Perfect for pouring custard over.
Jam and Coconut Cake is Perfect With Homemade Custard
I've had many mishaps with both homemade and packet custard over the years.
But there is NOTHING better than good homemade custard. Luckily I'm a dab hand now and have a really simple recipe, which is foolproof to make sure you get the best results from making homemade custard.
can't beat an old school cake recipe! sounds fabulous
I'm not surprised there was an uproar, that final photo is fabulous and I really want a slice now. I'm lazy and usually buy custard even though I do know how to make it. I should stop being lazy really!
Not only loving the sound of this recipe bit also your gorgeous crockery collection -- love that dish and the jug!
This looks better than any school dinner pud I had. Yum. I love real custard but even Birds is very comforting. I must give this a try some time.
Ooh lovely! This looks absolutely perfect with the lovely combination of coconut and jam! Thanks for entering cake club!
We made this yesterday and boy was it good. Thanks for sharing this. Simon
Ah
Thank you Simon! So glad you enjoyed it 🙂