Baking with Mimi... Coconut Jam Sponge

Posted on April 19, 2016 by Gillian Dustan | 0 Comments

Another Mimi's favourite for you all to impress your family and friends with, our delicious Coconut Jam Sponge. A perfect treat for a sunny spring afternoon sitting out in your garden! Send us your pictures to and let us know how it goes for you.
Love Gillian x

Coconut Jam Sponge

For sponge:

  • 250g unsalted butter                        ½ teaspoon baking powder
  • 250g caster sugar                            1 teaspoon vanilla extract
  • 4 large eggs                                      80g desiccated coconut
  • 250g self-raising flour                        1 Tablespoon of milk
For blackberry and raspberry jam:
  • 125g blackberries
  • 125g raspberries
  • ½ a lemon
  • 125g caster sugar


  1. Preheat the oven to 160°C/320F/ Gas mark 4. 
  2. Cream the butter and sugar together until a pale and fluffy mixture and then beat in the eggs, one at a time. 
  3. Fold in the flour, baking powder, splash of milk and vanilla extract. Mix until smooth. 
  4. Grease and line a cake tin, and pour the mixture in evenly.
  5. Bake in the oven for 25-30 minutes, until the sponge springs back on a light touch. 
  6. Whilst the cake is in the oven, start preparing the jam.
  7. Use a fork to mash the blueberries, raspberries and sugar together in a small pan. 
  8. Add a squeeze of lemon juice and bring to the boil. 
  9. Once boiling, allow it to simmer for 20 minutes, stirring occasionally until lovely and thick. Then leave to cool. 
    *Remember to skim away any foam that rises when cooking*
  10. Remove the cake from the oven and allow to cool in the tin. 
  11. Turn out the cake and spread jam on the top using a warm palette knife. Sprinkle desiccated coconut on top of the jam and enjoy!

Mimi's Top Tip: Serve hot with custard! 



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