Gluten Free Coconut and Jam Cake: just like school

17th February 2021
Blog post

My gluten free coconut and jam cake consists of a fluffy sponge base with a hint of coconut, topped with lashings of jam and a sprinkle of desiccated coconut on top. Basic Ingredients, easy recipe and you haven’t got to worry about any complicated decoration either!

I’ve been googling “90’s foods” and reliving my childhood, and I stumbled across this, so I had to make a gluten free version – here it is, my Gluten Free Coconut and Jam Cake. Its a deliciously fluffy sponge topped with strawberry jam and desiccated coconut.

Gluten Free Coconut and Jam Cake

Whatsmore, its one of my easiest cakes on my blog – its the same sponge as my Victoria Sponge Cake with some desiccated coconut added to the mix. It’s the best and “if it aint broke, don’t fix it!”

I also love the fact there’s decorating involved here – just a spread of jam and a sprinkle a bit of coconut and you’re good to go.

Gluten Free Coconut and Jam Cake

Ingredients for my Gluten Free Coconut and Jam Cake

Here’s some info about the ingredients and possible substitutions if you need them:

1) Gluten Free Flour

  • Cupcakes: Ideally you need self-raising for the cupcakes. If not, add 1.5 tsp of baking powder to the plain flour.
  • Brand: I like Doves Farm FREEE

(2) Caster Sugar – White granulated sugar would be fine too

(3) Desiccated Coconut – no replacement here I’m afraid. You can usually find it with the nuts/seeds in any supermarket.

(4) “Spread” – Flora – this is my preference for making cakes and buttercream as it makes them light and fluffy and is naturally dairy free but of course you can replace it for any of your preferred brands

(5) Egg – I’m yet to try other options but I’m told flax eggs, chia or even more apple sauce can work! Will try them asap and update this guide 

(6) Jam – any flavour you like! Strawberry or Raspberry are my favourite here. Lime works well too though.

Serving Suggestion

You could eat it on its own or serve it with custard… maybe even pink custard if you’re feelingin the mood for full on 90s nostalgia. Maybe get a tamagotchi to play with whilst its baking? Or the Sims? Although from memory, there is no 30 mins Sims session, once you’re playing you’ll be sat there allll dayyyyyyy. Just me?!

Ok, just one more photo, I cant resist haha…

Gluten Free Coconut and Jam Cake

Using a Different Size Tin?

For this recipe, I’ve used a 20 x 30cm rectangular tin. If you’ve got a different size, here’s a guide for the quantities you’ll need:

SizeQuantities RequiredCooking Time
2lb Loaf TinCake: 2 eggs, 115g of butter/sugar/flour, 30g desiccated coconut25 mins
22cm Round tinCake: 3 eggs, 170g of butter/sugar/flour, 50g desiccated coconut30 mins
23cm Square tinCake: 5 eggs, 280g of butter/sugar/flour, 80g desiccated coconut30 mins

Gluten Free Coconut and Jam Cake

My gluten free coconut and jam cake consists of a fluffy sponge base with a hint of coconut, topped with lashings of jam and a sprinkle of desiccated coconut on top. Basic Ingredients, easy recipe and you haven't got to worry about any complicated decoration either!
Prep Time10 minutes
Cook Time30 minutes
Servings: 12 squares



  • 340 grams Gluten Free Self-Raising Flour
  • 340 grams Caster Sugar
  • 340 grams Spread - – I recommend Flora spread (dairy free)
  • 6 Eggs
  • 100 grams Desiccated Coconut


  • Jam - approx. 300g
  • Scattering of Desiccated Coconut


  • Preheat your oven to 180oC (fan).
  • Line your baking dish with baking paper.
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture.
    >Takes 10 seconds. You can use the electric whisk for this too.
  • Add the flour and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
  • Scrape right around the sides of the bowl to pick up any excess flour.
  • Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.
    >Still try not to over whisk! 3 seconds at most.
  • Pour the mix into the baking tin.
    >It should be 2/3rd full at a maximum.
    >GENTLY level each of them out slightly, so the cake mix is spread around quite evenly & touching the sides.
  • Place the cake into the centre of the oven. Bake for approx 30 mins.
    >Do not open the oven door before this time otherwise your cake might fall flat.
    >You’re looking for it to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean! Second pic shows what a "clean knife" looks like. If its not, pop the cake back into the oven for 2 mins and repeat.
  • Once cooked, leave the cake in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.
    >I find its easiest to do that by placing a cooling rack upside down on the baking tray. Then, hold the baking tray onto the cooling rack and flip the two together (so the cake is upside down, which is actually an easier surface to spread the jam over anyway!)


  • Wait for 45mins-1hr for the cake to cool completely. Then, take your jar of jam. Give it a good mix with a spoon to soften it up a little.
  • Add the jam to the surface of the cake and spread around so its roughly even. Scatter with desiccated coconut, cut into squares and eat!!
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