These light and fluffy raspberry and coconut sponge squares combine soft vanilla cake, fruity raspberry jam, and a delicate coconut topping. Ready in around 30 minutes, this easy vegetarian bake is perfect for afternoon tea, parties, lunchboxes, or a simple homemade dessert.
Recipe Details
- Prep time: 10 minutes
- Baking time: 10–15 minutes
- Cooling time: At least 10 minutes
- Total time: Approximately 30–35 minutes
- Yield: 8 sponge squares
- Diet: Vegetarian
Ingredients
For the sponge
- 4 large eggs, at room temperature
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 100 g self-raising flour
For the topping
- 4 level tablespoons reduced-sugar raspberry jam
- 25 g desiccated coconut
- 8 fresh raspberries
- Extra fresh raspberries, to serve
How to Make Raspberry and Coconut Sponge Squares
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