Jam and Coconut Cake Fingers
Two-layer sponge cake with jam filling and toasted coconut topping. Self-raising flour creates a light, tender crumb that pairs perfectly with raspberry or strawberry jam. Simple creaming method produces a homey teatime treat, baked until golden and cut into convenient fingers or squares.
Ingredients
Instructions
- 1
Mix flour and salt together
- 2
Rub margarine into flour mixture until breadcrumb texture forms
- 3
Stir in sugar
- 4
Mix to a stiff paste using beaten egg, adding a little milk if needed to reach correct consistency
- 5
Divide dough in half and roll out thinly to equal sizes
- 6
Place first piece on greased baking sheet and spread with jam
- 7
Top with second piece and press edges together to seal
- 8
Bake in moderately hot oven for about 15 to 20 minutes until golden
- 9
Cool completely, then spread jam on top surface
- 10
Sprinkle desiccated coconut over jam
- 11
Cut into fingers, squares or triangles
Tips
Roll both dough pieces to identical thickness and size for even baking
Press edges firmly together to prevent jam leaking during baking
Good to Know
Airtight container at room temperature up to 3 days
Bake and cool completely before topping with jam and coconut; finish decoration day of serving for best texture
Cut into fingers or squares, serve with tea or as a simple dessert
Common Mistakes
Do not skip pressing edges together to avoid jam leaking during bake
Do not over-roll dough to avoid toughness; keep thickness even
Do not add milk too generously to avoid wet, difficult-to-handle dough
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
requires adjustment