A jammy buttery sponge cake rolled in delicious desiccated coconut. This tea time treat is like a cupcake without the cup and it perfect for kids’ parties
Makes: 8
Prep time: 45 mins
Cooking time: 28 mins
Skill level:Bit of effort




    • 125g (4oz) butter


    • 125g (4oz) caster sugar


    • 2 eggs, beaten


    • 125g (4oz) self-raising flour


    • 5tbsp red jam


    • 60g (2oz) desiccated coconut


    • 8 glacé cherries


    • 8 dariole moulds, buttered and floured






    1. Set the oven to gas mark 4 or 180°C.


    1. Beat the butter until soft, add the sugar, and cream the mixture until light and fluffy. Beat in the eggs. Gradually fold in the sifted flour and 1 tbs warm water.


    1. Divide the mixture evenly between the moulds. Put the moulds on a baking tray and bake in the centre of the oven for 20-22 mins. Cool in the tins for 10 mins, then carefully ease cakes out with a palette knife. Cool on a wire rack.


    1. Heat the jam and 1-2 tbs water in a small pan. Bring to the boil for 1 min. Put a cake on a fork and brush it all over with the hot jam, then roll it in the coconut on a plate. Decorate with a cherry. Repeat with remaining cakes.



Nutritional information per portion



fat 19.0g saturates 13.0g calories 338(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.