Jam and Coconut School Cake
A nostalgic British sheet cake made with soft sponge, sweet jam, and a sprinkle of desiccated coconut. Just like the classic school dinner cake, it is simple, comforting, and perfect with a cuppa or a splash of custard.
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Servings: 12
INGREDIENTS
- 280 g Soft Margarine (or Butter) (at room temperature)
- 280 g Caster Sugar
- 5 Free-range Eggs (at room temperature; see Egg Size note below)
- 280 g Self-raising Flour (see Self-raising Flour note below)
- 300 g Seedless Jam
- 100 g Desiccated Coconut
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a 20x30cm (12x9-inch) baking tin with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is mixed through before adding the next. If the mixture appears to curdle, simply add a spoonful of your flour to bring it back together.
- Sift in the flour and gently fold to create a batter.
- Transfer the batter to your pre-lined tin and bake in your preheated oven for 30-40 minutes until risen, golden, and a skewer inserted comes out clean.
- Leave to cool in the tin for a short while before transferring to a wire rack to cool completely.
- Once your cake has cooled completely, warm your jam for about 20 seconds in a microwave (this isn't essential, but it does make it easier to spread). Spread your jam over the top of your cake, making sure to get right into the corners and edges. Sprinkle your coconut over the top of your jam to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 280g (2 cups plus 1 tablespoon) plain flour and 3¾ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Substitutions:
- Margarine: I use a soft baking margarine in most of my sponge cakes because I find it to be easier & more predictable to use, while always giving a light, moist crumb to your cake. You can swap this out for butter if you prefer, but make sure you use a very soft butter for the best results.
- Caster Sugar (Superfine Sugar): When it comes to sponge cakes, caster sugar (superfine sugar) is preferable as the finer consistency is ideal for mixing through the batter. In a pinch, you could swap it for granulated sugar. For more information on caster sugar, including substitutions and cup conversions, see my Caster Sugar Ingredient Guide.
- Jam (Jelly): I like to use a seedless raspberry jam (jelly), but you could use any flavour of jam that you prefer. I would recommend sticking with a seedless jam, though, for the best texture overall.
Storage:
Store your old School Cake in an airtight container at room temperature. It’ll keep well for up to 4-5 days, if it lasts that long!Freezing:
You can freeze the sponge, but this is best done before adding the jam and coconut. Wrap the cake tightly in cling film and foil, and freeze for up to 3 months. Defrost at room temperature, then finish with the jam and coconut before serving.Serving:
For full school-dinner nostalgia, serve with a drizzle of custard (pink or otherwise!).Tried this recipe?
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