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.
Print Recipe
Servings: 12
INGREDIENTS
- 280 g Soft Margarine (at room temperature)
- 280 g Caster Sugar (Superfine Sugar)
- 5 Free-range Eggs (at room temperature - see notes below)
- 280 g Self-raising Flour
- 300 g Seedless Jam (Seedless Jelly)
- 100 g Desiccated Coconut (Shredded Coconut)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and a line 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 the 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 into the extremes. But with that in mind, medium-sized eggs are probably the best option if you are unsure what size eggs to use.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: When it comes to sponge cakes, caster sugar is preferable as the finer consistency is ideal for mixing through the batter. In a pinch, you could swap it for granulated sugar. In terms of taste, it would be fine, but the texture of your sponge may vary slightly because less-fine sugars won't dissolve into the batter as efficiently.
- Self-raising Flour: Although easy to buy in the UK, self-raising flour isn't always available across the world, but you can easily create your own. For this recipe, you would use 280g of Plain Flour and 3.5 tsp of Baking Powder (baking soda). I always recommend both mixing and sifting the flour & baking powder together before using to make sure they are very well combined.
- Jam: 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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