Monday, May 20, 2013

coconut and raspberry sponge

Just like School Dinners!
All I need now is some pink custard and I'll be transported right back to 1980!

Lloyd was just about to go out and start the mammoth task of cutting the grass. I decided I would bake, so asked him what he'd like me to make. He said he fancied coconut, raspberry sponge. So he went out and I searched for a recipe.
It really couldn't be more simple

  • 8 oz butter
  • 8 oz sugar
  • 10 oz SR flour
  • 2 tsp baking powder
  • 4 eggs
  • half a Jar of raspberry jam
  • Pack of Desiccated Coconut
  • What to do 
  • Preheat the oven to 180ÂșC, gas mark 4, Fan 170. Grease and line a roasting tin with greaseproof paper.
  • Beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating well with each addition. If the mixture starts to separate, add a little flour with the egg. Fold in the remaining flour and the baking powder.
  • Pour the mixture into the tin and level the surface. Bake for 35-40 minutes, until well-risen and golden, and coming away from the sides of the tin.
  • Turn the cake out of the tin and allow to cool on a wire rack.
  • Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.
  • Cut into individual small cakes.
I made my cake in a small ish square cake tin, so it rose a lot and I needed to cook it for about an hour.  Being such a tall cake I actually sliced it in half and put more jam and coconut in the middle then put it back together. It makes a very light moist cake and is delicious!
We were going to make some custard to go with it, but we've run out of milk.


  1. Oh, yum, yum. Jam and Coconut Sponge is one of my absolute favourites, warm from the oven served with custard to begin, then cold next day as a cake, Ann x

    1. I have to admit, that we've eaten about half of it already - this will definitely be repeated :)


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Laura x