10 mins prep
35 mins cook
12 servings
Raspberry Jam Coconut Cake
A light, fluffy sponge cake, topped with smooth raspberry jam and dessicated coconut.
Raspberry Jam Coconut Cake Recipe
- Unsalted Butter: 170 g
- Caster Sugar: 170 g
- Large Eggs: 3
- Milk: 30 ml
- Vanilla Extract: 2 tspn
- Self Raising Flour: 170 g
- Baking Powder: 1 small pinch
- Seedless Raspberry Jam: 4 tbspn
- Dessicated Coconut: to sprinkle
Raspberry Jam Coconut Cake Method
- Preheat your oven to 160°c (320°f) and line a square baking tin with baking paper
- Whisk together the butter, sugar and vanilla until pale and creamy
- Add the eggs one at a time, whisking in between each addition
- Fold in the milk, flour and baking powder until combined
- Pour into the tin and bake for 35-40 minutes, or until a skewer comes out clean
- Leave to cool in the tin for 10 minutes, then turn out on a cooling rack and leave to cool completely
- Stir the raspberry jam in a bowl until smooth, then spread over the top of the cooled cake
- Sprinkle generously with dessicated coconut, cut into portions and enjoy!
A Recipe That Will Take You Back To Your Childhood
As a child, I have a fond memories walking into the school cafeteria and looking to see what dessert they had on offer that day. One of my absolute favourites was this light, moist sponge coated in smooth raspberry jam, sprinkled with lots of dessicated coconut. I remember it was always served in square portions with lashings of steaming custard and it would always leave me wanting more. Now, I can happily bake up a whole tray of this glorious cake and sit there and eat as much of it as I like! So, I just had to have this recipe on my blog and hope you’ll enjoy this old school raspberry jam coconut cake as much as you remember too!
Extra Tips
- This one-bowl recipe is super easy and quick to make
- You can store this cake for up to 5 days in an airtight container
- You can use any jam you like, although raspberry is the winner for me
- Make this cake gluten free by adding free from flour, and dairy free by adding dairy free butter
- If you looove raspberries, why not add a few chopped raspberries to the cake mixture before baking?
- Why not make cupcakes instead? All you have to do is divide the mixture into 12 cupcake cases and bake for 15 minutes
- Check your cake after 30 minutes. If your cake is starting to brown too much, add a layer of foil on top
- Store this cake in an airtight container for up to a week or in the freezer for up to 3 months
If you enjoyed this old school raspberry jam coconut cake, why not try my old school sprinkle cake too?
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