A nostalgic school dinner dessert favourite – jam coconut cake! Light, fluffy sponge, sweet jam and desiccated coconut. Easy to make and loved by all ages.
If you grew up in the UK, chances are you’ve had a slice of jam coconut cake at school lunch. It’s the kind of pudding that makes you smile before the first bite. Consisting of soft sponge, a layer of sweet jam, and that classic snowy sprinkle of desiccated coconut on top. Served with custard or on its own, it’s a simple traybake-style dessert that’s stood the test of time. This version is low-waste and easy to make using mostly store cupboard ingredients. Thereby making it perfect for feeding a crowd or simply satisfying a craving for comfort food.
Traditionally, it’s made with a light vanilla sponge, raspberry jam, and a scattering of coconut. But what makes this bake special is how easy it is to adapt and make it your own. For this version, I used a Garden Party jam. This jam is a beautifully fragrant blend of strawberry, mint and Pimms. It is made by The Tea Lady, a Norfolk-based small-batch producer. The sweet strawberries pair beautifully with the soft sponge, while the mint adds a subtle freshness that lifts the whole bake.
Whether served warm with custard or cooled and cut into squares, it’s the kind of cake you’ll come back to again and again. It works just as well for weeknight puddings as it does for celebrations. And because it relies on ingredients many of us already have in the cupboard, it’s a practical, nostalgic treat. With the bonus of no special shopping trips being required.
Star Ingredient
Desiccated coconut might seem like a small touch, but it’s the defining finish to this cake. Lightly scattered over jam, it gives the sponge a textured top, a hint of nutty sweetness, and that instantly recognisable “school dinner” look. It’s also a brilliant ingredient to keep stocked in your pantry. When bought from refill shops or bulk stores, it comes plastic-free and can be decanted into jars to stay fresh for months.
Coconut’s versatility is what makes it so useful in low-waste baking. A small amount goes a long way in this recipe, and any leftovers can be used in flapjacks, granola, energy balls or added to overnight oats. If you prefer a more toasted flavour, you can even lightly toast the coconut in a dry pan before adding it to the cake. This can give an extra layer of flavour without any extra cost or waste.
How to Purchase Ingredients to be Conscious to the Planet
This jam coconut cake really is a cupboard staple recipe. The cake base consists of 4 ingredients that most households will tend to have to hand; butter, caster sugar, eggs and self raising flour. The dry ingredients come within paper bags wherever you tend to shop. However, you can buy in bulk in review shops if you wish so don’t forget to think about shopping there for them.
For eggs, choose the cupboard cartons if picking up from a supermarket. Again, you can choose to support local with this purchase. Check out farmers markets and farm shops, as you may have the option of refilling your own cartons there.
Most people have a jam of some description within the cupboard or fridge, so feel free to use what you have to hand. If purchasing, why not check out local producers. You can find some different flavours which could work well within this jam coconut cake. Alternatively, make your own jam to add the extra touch. Once you finished you jam off, you can always use the remnants in the jar to make a mocktail or cocktail to enjoy, before washing it out. Either recycle or repurpose your jar.
Desiccated coconut is a great shopping swap to pick up in refill shops. Coconut is one of those ingredients in the baking aisle in supermarkets that come in plastic bags. At refill shops you can refill a jar or use a paper bag to pick up as much or as little as you need.
Ingredients you can buy Plastic Free
- Caster Sugar
- Eggs
- Self Raising Flour
- Jam
- Desiccated Coconut
Ingredients you can Make
- Butter – homemade recipe here
- Jam
Equipment You Will Need
- 9” by 12” Baking Tin
- Baking Parchment Paper
- Freestanding Mixer or Bowl with Handheld Mixer
- Spatula
- Cooling Rack
- Microwave Proof Bowl / Ramekin
- Palette Knife / Knife
Tips and Tricks when Making Jam Coconut Cake
Which Way to Top your Jam Coconut Cake
You can in theory use any way as the top of your jam coconut cake. If you want the smoothest top, you may want to turn the cake upside down and use the base as the top. The base of cakes will be smoother as it bakes across the base of the cake tin.
Warming your Jam for you Jam Coconut Cake
You may wonder why the recipe advises you warm the jam before spreading it? This is as it is easier to spread when it is warm. If you don’t warm the jam, depending on its thickness it can drag when spreading. This dragging can cause the crumb of the cake to the surface. Warming the jam makes it glide easier across the cake, reducing the chance of lose crumbs.
Use Seasonal or Homemade Jam
While raspberry jam is the traditional choice, don’t be afraid to experiment with whatever you have to hand. This cake is a great way to showcase jams made from seasonal fruit such as strawberries, plums, blackberries or even rhubarb all work beautifully. If you’ve been making your own jams from garden gluts or pick-your-own hauls, this is the perfect way to enjoy those flavours long after the season has passed. It’s also a lovely way to gift or share homemade preserves in a bake, especially in cooler months when a reminder of summer is most welcome.
Jam Coconut Cake is Freezer Friendly
This cake freezes really well. Once it is portioned, simply pop it in an airtight container or wrap them individually and then into the freezer. When you’re ready to enjoy, just defrost at room temperature or give it a few seconds in the microwave for that just-baked warmth. It’s ideal for batch baking, lunchbox fillers, or when you want a sweet treat on hand without turning on the oven.
Jam Coconut Cake
Equipment
- 9” by 12” Baking Tin
- Baking Parchment Paper
- Freestanding Mixer or Bowl with Handheld mixer
- Spatula
- Cooling rack
- Microwave Proof Bowl / Ramekin
- Palette Knife / Knife
Ingredients
- 250 g Butter / Plant Butter
- 250 g Caster Sugar
- 5 Eggs
- 250 g Self Raising Flour
- 1 Tablespoon Boiling Water
- 225-250 g Jam
- 50 g Desiccated Coconut
Instructions
- Grease and line your baking tin with baking parchment paper.
- Preheat the oven to 180 degrees.
- Cream together the butter and sugar in the freestanding mixer until pale and fluffy.
- Add in the eggs one at a time, beating in well after each addition.
- Sift in the flour, and fold.
- Pour the cake batter into the tin and level out ensure it goes out to the corners of the tin.
- Bake in the oven for 30-40 minutes, until a skewer inserted in comes out clean, and the sponge springs back when pressed.
- Cool in the tin for 10 minutes and then turn out and allow to cool completely.
- Once the cake is cool, warm the jam in the microwave for 20-30 seconds on high.
- Spread the jam over the top of the cake.
- Sprinkle the coconut over the top to completely cover the jam.
- Cut the cake into 16 pieces but cutting into 4 along both sides.
- Serve with custard as desired.
Other School Dinner Desserts you may be Interested in
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