This old school jam and coconut sponge takes me right back to primary school dinners – except this version’s a fair bit better than what we got back then. It’s a proper classic: a light gluten-free sponge topped with warm, sticky jam and a generous sprinkle of coconut.

The recipe itself couldn’t be simpler. You’ll make a basic sponge using the classic creaming method, where butter and sugar are beaten together until fluffy before adding eggs and flour. The gluten-free flour works brilliantly here – in fact, most people wouldn’t notice the difference in the finished cake. That’s what makes this recipe particularly special – whether you need to avoid gluten or not, everyone can enjoy a proper slice of nostalgic traybake.

What makes this cake so good is how the warm jam slightly melts into the sponge, while the coconut adds a lovely texture and subtle sweetness. It’s brilliant with a cup of tea, but if you’re feeling indulgent, serve it with custard like we used to get at school.

This is the kind of cake that works just as well at a bake sale as it does for dessert after Sunday dinner. It keeps well in an airtight tin for a few days too. Let’s take a trip down memory lane!