Jam & Coconut School Cake (2024)

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Another take on our now-famous school cake recipe… This time we’ve gone for the jam and coconut school cake version. Just as delicious, with or without the pink custard accompaniment!

Jam & Coconut School Cake (5)

Let’s flash it back to summer 2020. We’re mid pandemic but between lockdowns in the UK. Baking with Granny has sky-rocketed in the online world (everyone being off work and baking will have that affect!) and I’m looking for a new recipe to share. Everyone is hankering back to their childhoods – easier times! And the thing I keep thinking back to was one cake I would eat as child… School Cake.

I’ve mentioned before that as a kid, growing up with Granny baking all day, everyday, that I wasn’t really a fan of home baking. Too much of a good thing you could say! But the one cake I would always look forward to was the school dinner cake, “lovingly” prepared by our school dinner ladies. The plainest sponge you could get, topped with white icing and sprinkles. Often served with custard (although not for me, thank you) and a favourite with all generations. It’s no wonder that the one cake I always remember loving as a kid, is the long-standing favourite recipe here on Baking with Granny.

I could have never predicted just how crazy people would go for School Cake and the feedback for it has been amazing. One recurring question I get though is whether I could also do a recipe for the jam and coconut version. People pleasing is in my nature – as I think it is with most bakers – so your wish is my command!

Jam & Coconut School Cake (6)

This Jam and Coconut School cake recipe uses the same formula for success as our infamous sprinkle School Cake recipe. A simple, light & tasty sponge – in huge quantities! Topped with some tasty favourites. But instead of a white water icing and some rainbow sprinkles, we opt for some seedless jam and desiccated coconut. A different flavour combo but one that works so well.

For serving, custard is optional. I personally think this version of school dinner cake is better suited for a drowning in custard but it’s entirely your choice. As is whether the custard should indeed be pink!

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Similar to ourVictoria Sponge recipe, we recommend using margarine over butter for your cake batter. Some believe butter gives a better flavour overall to a cake, but margarine does make a better textured and more predictable sponge. Plus, it’s pretty much guaranteed that any actual school cake would have been made using margarine – mostly because it’s more cost effective than butter.
As with all ingredients when baking a sponge cake, ensure it is at room temperature before starting.

Caster Sugar
No one has ever claimed a School Cake was healthy and the sweetness is probably why we all love it so! Caster sugar is the sugar of choice here and is preferable over granulated sugar, as it is finer and mixes better into the batter.

Free-range Eggs
Five eggs seems like a lot but this is a big cake! The size of the eggs doesn’t matter too much (I always use medium) but just be sure you’re using free-range eggs.
As with all ingredients when baking a sponge cake, ensure they are at room temperature before starting.

Self-raising Flour
Again, flour is a must in a cake batter and self-raising is used here to allow it to rise. No additional raising agents are required but be sure to sift the flour – one, to get rid of lumps; two, to let some extra air into the flour.

This is where the ingredient’s vary from our classic icing/sprinkle-clad school dinner cake. In terms of jam, it really comes down to personal preference. I am a raspberry jam girl, through and through. But strawberry is perfectly acceptable too, and probably what was used in most actual Jam and Coconut School Cakes. You can even go completely rouge and use a blackberry jam, or apricot jam.
One thing I do recommend however is using a seedless jam. It’s not an essential but it does give your cake a better texture and allow the coconut to really shine through, without being lost in the texture of seeds.

Desiccated coconut is what you want to be using. I just use it straight from the packet but could could go a bit extra and toast yours first. But if we’re going for authentic school cake vibes, the heroes that are dinner ladies didn’t have time to be toasting coconut for kids who would wolf it down regardless!

Jam & Coconut School Cake (8)

Granny's Top Tips

• Bake your sponge the night before you require it. Leave it in it’s grease proof paper, on awire rackand place into a air-tight bag once cool. Decorate with the icing and sprinkles in the morning. This will give your cake a better texture overall – trust me!

• Don’t be too concerned if your jam starts to pull crumbs along whilst spreading. By the time you add your coconut, no one will even notice.

Jam & Coconut School Cake (9)

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Jam & Coconut School Cake (11)

Jam & Coconut School Cake

Classic school sponge cake, topped with jam and coconut.

4.88 from 8 votes


Course: Dessert

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12


Metric (UK) - Cups (US)


  • Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" 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 time, ensuring each is mixed through before adding the next.

  • Sift in the flour and gently fold to create a batter.

  • Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.

  • Leave to cool in the tin for a few minutes 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, being careful to get right into the corners and edges. Sprinkle your coconut over the top of your jam to finish.

Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

Jam & Coconut School Cake (12)

10 Responses

  1. Jam & Coconut School Cake (13)
    What a treat ! Thank you.


  2. Jam & Coconut School Cake (14)
    I love your recipes and have tried many of them all will success. This one is no exception, the sponge has good rise and is lovely and light and moist. I made one tray and iced one side as per your other school cake recipe and the other with jam and coconut, both delicious.


  3. Jam & Coconut School Cake (15)
    Awesome memory’s luv em


  4. What size pan do you use?


    1. Says 9x12inch pan


      1. Jam & Coconut School Cake (16)
        So lovely! Thank you, it was perfect. Will make again and again


  5. Jam & Coconut School Cake (17)
    Love the recipe. I’m just curious which jam flavour did you used?


  6. Jam & Coconut School Cake (18)
    The most delicious cake remember my school days getting this all my children love this cake very easy to make and not buying any cakes now save money thanks for recipes


  7. Jam & Coconut School Cake (19)
    This was a hit with two of the family, the rest of us (3) thought it tasted “eggy” could I use less eggs and some milk maybe?


  8. Jam & Coconut School Cake (20)
    Love this…made it loads of times now, always a smash hit…


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Jam & Coconut School Cake (21)

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Jam & Coconut School Cake (2024)


Why are Japanese cakes so soft? ›

Just like the French sponge cakes called génoise, Japanese Sponge Cake doesn't have any leavening such as baking powder and baking soda. The batter rises in the oven because of a lot of air trapped in whipped eggs.

How many calories are in jam and coconut cake? ›

Table of Nutritional Information
Typical ValuesPer 100g% based on RI for Average Adult
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Can you freeze jam sponge? ›

Will keep in an airtight container, or tightly wrapped in the freezer for up to three months. Heat the oven to 180C/160C fan/ gas 4.

Where does Tom Cruise get his coconut cake? ›

The famous Tom Cruise cake is a one-layer Bundt cake made with coconut cake with white chocolate chunks. The round cake is slathered in white cream cheese frosting and coated with heaps of coconut flakes. The White Chocolate Coconut Bundt Cake is made by the family-owned Doan's Bakery in Woodland Hills, California.

What coconut cake does Tom Cruise like? ›

The famous “Tom Cruise Cake” is a white chocolate-coconut Bundt cake from Doan's Bakery in California. Every year, Tom Cruise gifts the decadent cake to his closest friends for the holidays.

How do you keep a cake soft and moist? ›


Adding a tablespoon or two of sour cream to your cake batter can help make it more moist. Sour cream's creamy and light texture can help keep your cake from becoming dense and dry. Sour Cream Coffee Cake is a great example of how sour cream can enhance the flavor, texture and moisture of a cake.

What is Nagasaki cake? ›

Nagasaki castella is made using a traditional recipe consisting of eggs, flour, sugar, and syrups. The cake is free of additives; no dairy or oil is added and time-treasured techniques are employed to make sure the cake has a perfectly fluffy, dense, and moist texture and subtly sweet flavor.

Does Japanese fluffy cake need to be refrigerated? ›

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

What is the meaning of desiccated coconut? ›

Desiccated coconut is the disintegrated and dehydrated coconut kernel or pulp largely comprising the white portion of the kernel, after removing the brown testa or parings. From: Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003.

How many calories are in a Pepperidge Farm coconut cake? ›

Layer Cakes
Nutrition Facts
8 Servings Per Container
Serving size1/8 Cake (69g)
Amount per serving
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How many calories in a raspberry coconut cake? ›

Nutritional Information
Typical ValuesPer 100g1/6 of a cake (40g)
Energy1635kJ / 390kcal654kJ / 156kcal
6 more rows

What is the best cake to freeze? ›

Cakes that are packed with flavour including lemon drizzle cake, carrot cake, chocolate cake andfruit cake freeze very well and will retain their flavour for up to three months. If you want to freeze a cheesecake for example, the good news is that it is possible.

How do you keep jam from soaking in a sponge cake? ›

That means that your cakes are on the dryer side(normal for sponge cakes) and are pulling in the water from your fillings. You can prevent it by either using a cake soak or by coating the cake layer in a thin layer of your frosting(ganache, buttercream, cream cheese frosting) an then putting the filling on top.

Does freezing a cake make it more moist? ›

I also find that the freezing process seals in moisture. We all love moist cake! Especially if you crumb-ice the cake just before your cake is completely thawed, before all the air evaporates. So, I encourage you to try it!

What is the recipe for coconut cake in Dreamlight Valley? ›

How to Make the Coconut Cake Recipe
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  2. 1 Wheat.
  3. 1 Egg.
  4. 1 Sugarcane. Once you've gathered the required ingredients, head to a cooking station and place the above items into the pot - you'll need one piece of coal to start the cooking process.

What are the Dolly Parton cake mixes? ›

In addition to fan favorites like Dolly Parton's Southern Style Banana Flavored cake mix, Southern Style Coconut Flavored cake mix, Creamy Buttercream Flavored frosting, and Creamy Chocolate Buttercream Flavored frosting, Duncan Hines has added even more sweet treats to the Dolly Parton line!

What is Dolly Parton frosting? ›

Top off your baked goods with Dolly Parton's Favorite Chocolate Buttercream Flavored Cake Frosting from Duncan Hines. This deliciously decadent buttercream frosting spreads easily and adds a chocolatey touch to all your yummy treats. Try it on Dolly Parton's Banana Pudding Cake or sweeten up your other creations.

What do you need for a Dolly Parton banana cake? ›

  1. PAM® Baking Spray.
  2. 1 pkg (18 oz each) Duncan Hines® Dolly Parton's Southern Style Banana Cake Mix.
  3. 1-1/2 cups milk.
  4. 4 eggs.
  5. 10 tablespoons unsalted butter, melted.
  6. 1/4 cup vanilla or banana instant pudding mix, divided use.
  7. 1/2 cup milk.
  8. 3/4 cup cold heavy (whipping) cream.


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