very culinary

jamie oliver's jammy coconut sponge

  • Serves 16
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • 1 cup of unsalted butter (2 sticks)
  • 1 cup + 2 tablespoons sugar
  • 4 large eggs
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • a splash of milk
  • 1 teaspoon vanilla
  • 1 cup dried sweetened coconut
  • 1/2 cup best quality raspberry or blackberry preserves*


Preheat oven to 350 degrees. Thoroughly coat an 8x12 inch cake pan with non-stick cooking spray.

Cream the butter and sugar together until lovely, pale, and fluffy. Then beat in the eggs, one at a time. Gently fold in the flour and baking powder, add a splash of milk and the vanilla. Mix again, but do not overmix. Pour into the cake pan and cook for 25 minutes or until a toothpick comes out almost clean. Let cool completely.

If your preserves are extremely dense and not easily spreadable, place them in a small microwave-safe bowl and cook for 10 or so seconds to loosen the up a tad.

Once cake is cooled, turn it out onto a board, spread the jam all over with a palette knife or thin, flat spatula. Sprinkle the coconut over the top and serve with tea, custard, or all by itself!

NOTE: Jamie, being the professional chef that he is, made his own blackberry jam with 9 ounces blackberries, 2/3 cup sugar, and juice from 1/2 a lemon. Mashing it together in a small pot and simmering it down for 20 minutes, then letting it cool. I just bought raspberry preserves in a jar for ease.