Jam and Coconut Sponge Squares
Little jam filled sponge squares dipped in chocolate icing and rolled in coconut, a neat way to use up a plain sponge.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min plus setting
- LevelMedium
- Costabout £0.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool completely. Cut one layer in half horizontally to make two thin layers.
- 2
Spread the jam over one layer and top with the other. Wrap and freeze for 30 minutes, so the sponge is firm to cut and dip.
30 min - 3
Trim the edges and cut the sponge into 9 even squares. Put the coconut in a shallow dish.
- 4
Sift the icing sugar and cocoa into a bowl. Stir in the butter and boiling water to make a smooth, pourable icing, adding a few more drops of water if needed.
- 5
Using two forks, dip each square into the icing so it is coated on all sides, let the excess drip off, and roll it in the coconut.
- 6
Leave on a wire rack for about 1 hour until the icing sets.
60 min
Tips
- Freeze the sponge for 30 minutes first. Soft sponge breaks up when it is dipped.
- Keep the icing warm over a bowl of hot water so it stays runny.
- Eat the offcuts as a cook's treat or save them to make cake pops.
Storing and freezing
Keeps in an airtight tin at room temperature for 2 days, or in the fridge for up to 4 days. Freeze undipped squares for up to 2 months.
Questions
Can I fill them with cream?
Yes. Add a spoonful of whipped cream to the jam. Keep them in the fridge and eat within 2 days.
Why did my icing run off?
It was too thin or the sponge too warm. Stir in a little more icing sugar until it coats the back of a spoon, and make sure the sponge is cold.
Can I use different jam?
Yes. Strawberry or apricot jam both work. Use a smooth jam with few lumps so the layers spread evenly.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.