Traditional School Jam and Coconut Cupcakes Recipe

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These traditional jam and coconut cupcakes are my take on the classic old-school pudding, made as individual little cakes rather than one large traybake. They’re light vanilla sponge cakes topped with a layer of fruity jam and plenty of desiccated coconut.

If you remember school dinners from years ago, you’ll probably remember just how good the puddings were! Jam and coconut sponge was always one of the classics, along with school cake and cornflake tart.

I’ve made this version as cupcakes because they’re really easy to serve and perfect when you just fancy a little treat with a cuppa. They only take a few minutes to prepare and around 12–15 minutes in the oven.

You can eat them exactly as they are, but if you want the full old-school pudding experience, serve them with warm custard.

What you need to make jam and coconut cupcakes

You only need a handful of basic baking ingredients for these cupcakes:

• 125g self-raising flour – this gives the cupcakes their light, fluffy texture.
• 125g butter – I find softened butter much easier to mix with the sugar.
• 125g caster sugar
• 2 eggs
• ½ tsp vanilla extract
• 50g desiccated coconut – for that classic coconut topping.
• 4 tbsp jam – use your favourite flavour.

You don’t need an expensive jam for these. Use whichever flavour your family enjoys – strawberry and raspberry both work really well.

The coconut goes on after baking rather than into the sponge, so you still get a simple vanilla cupcake underneath that traditional jam and coconut topping.

If you’d like to print this recipe for later you can do so below with our recipe card.

What is the best jam for jam and coconut cupcakes?

You can use pretty much any jam you like, but strawberry and raspberry are my favourites for recreating that traditional school pudding flavour.

Wait until the cupcakes have completely cooled before adding the jam. I spread a layer over the top of each cupcake and then dip the jam-covered top straight into the desiccated coconut. The jam helps the coconut stick and gives you that familiar old-school finish.

You can be quite generous with the jam, but don’t add so much that it starts running down the sides of the cupcakes.

If your jam is particularly firm, give it a good stir in a small bowl before spreading it over the cakes. This makes it much easier to get an even layer.

Why make jam and coconut sponge as cupcakes?

Traditional school jam and coconut sponge is usually baked as one large traybake and cut into squares, but I really like making individual cupcakes instead.

There’s no slicing required, they’re easy to portion and they’re perfect for lunchboxes, parties or simply grabbing with a cup of tea.

You still get all the flavours of the traditional pudding – vanilla sponge, fruity jam and coconut – just in a smaller individual cake.

And if you’re serving them as a pudding rather than a cupcake, pop one into a bowl and add warm custard for the proper school-dinner experience!

How should I store jam and coconut cupcakes?

Once the cupcakes have completely cooled and you’ve added the jam and coconut topping, keep them in an airtight container.

They’re at their best when the sponge is still lovely and fresh, so I prefer making them fairly close to when we’re going to eat them.

If you’re planning to make them ahead, you can also bake the cupcakes first and add the jam and coconut topping later.

More old-school baking recipes

There’s something about old-school puddings that instantly takes you back, and I’m gradually adding more of our favourites to The Family Cookbook.

If you enjoyed these jam and coconut cupcakes, try my easy fairy cakes next. They’re another simple family bake that’s perfect when you want something quick and nostalgic.

I’m also working on adding more school-dinner favourites to the collection, including some of the puddings we remember having when we were younger.

What was your favourite school pudding? Let me know in the comments – I’d love to know which one I should make next!