Coconut Jam Sponge Cake – a delicious recipe with butter, sugar, eggs, vanilla, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Lightly grease and line an 8 x 12 inch cake pan with parchment paper. For the batter, beat butter and sugar together with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Fold in flour alternately with milk. Pour into pan. Bake 25-30 mins, until cooked when tested. Cool cake in pan 10 mins.
2
Meanwhile, for the topping, combine jam and lemon juice in a small saucepan. Heat on low, stirring, until runny.
3
Transfer cake to a wire rack with a plate underneath. Pour topping onto cake, spreading on top and sides. Sprinkle with coconut. Cut into slices to serve.
461
kcal
Calories
11
g
Fat
75
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅛ tbsp unsalted butter, softened, 1 cup sugar, 4 None large eggs, 1 tsp vanilla extract, and more.
Yes, Coconut Jam Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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