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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.
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Cook Time 30 minutes
Total Time 30 minutes
Servings 21 cm loaf tin

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.