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Jam & coconut sponge

Coconut & raspberry school cake cut into squares

Jam & coconut sponge

Name: Jam & coconut sponge
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 200g unsalted butter softened, plus extra for the tin; 50g desiccated coconut; 200g caster sugar; 4 medium eggs; 200ml can coconut milk (see tip); 200g self-raising flour; 1 tsp baking powder; 150g raspberries (see tip, below); 300g icing sugar; sprinkles of your choice (optional)

Alice Shields

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Serves 16

Easy

Prep: 30 mins

Cook: 40 mins

plus cooling and setting

A star rating of 5 out of 5.1 ratingRate

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Elevate this retro recipe with fresh raspberries and toasted desiccated coconut. Using coconut milk in the batter results in a sponge with a moist, tender crumb

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter

softened, plus extra for the tin
50g desiccated coconut
200g caster sugar
4 medium eggs
200ml can coconut milk

(see tip)
200g self-raising flour
1 tsp baking powder
150g raspberries

(see tip, below)

For the topping

300g icing sugar
sprinkles

of your choice (optional)

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Nutrition: Per serving

kcal326
fat16g
saturates10g
carbs42g
sugars32g
fibre1g
protein3g
salt0.24g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm baking tin and line with baking parchment. Toast the coconut in a dry frying pan over medium heat until lightly golden, then tip into a bowl and set aside to cool.
step 2

Beat the butter and caster sugar together in a large bowl using an electric whisk until very pale and fluffy. Beat in the eggs, one at a time, beating well after each addition (you can beat in a little of the flour if the mixture starts to curdle). Beat in 150ml coconut milk.
step 3

Fold in the flour, baking powder and the cooled toasted coconut. Scrape the batter into the prepared tin and level the surface using a spatula. Push 125g of the raspberries into the surface, then bake for 35 mins until light golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
step 4

For the topping, put the remaining 25g raspberries in a sieve set over a bowl or jug, and press down using a fork to extract the juice. Mix 2 tbsp of the juice with the remaining 50ml coconut milk and the icing sugar until smooth – the icing should be thick and spoonable; add a splash of water or raspberry juice if it’s too stiff. Spoon the icing over the cake and smooth out to the edges. Scatter over the sprinkles and leave to set slightly. Will keep in an airtight container at room temperature for up to three days.

Alice's tips

Give your can of coconut milk a good shake before using – this is to reincorporate any solid fat that has separated from the liquid.

If you’re making this cake outside of raspberry season, you can use frozen instead – just defrost and pat completely dry using kitchen paper first.

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