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50Total Time
30Prep Time
20Bake Time

English coconut madeleines

7 Reviews

About the bake

These adorable little cakes are a great addition to any afternoon tea. Fluffy vanilla sponge, raspberry jam and coated in coconut what more could you want?

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180° (160°C fan, gas 4). Lightly grease 8 moulds and line with baking paper.

  2. Step 2:

    Mix together the sponge ingredients until combined and fill each of the moulds half way.

  3. Step 3:

    Stand the moulds on a baking tray and bake for 20 minutes until well risen and cooked throughout.

  4. Step 4:

    Leave to stand for 5-10 minutes before gently removing from the moulds. Carefully peel the baking paper off and leave to completely cool on a wire rack.

  5. Step 5:

    When fully cooled, slice the bottom of the cakes to make a flat base so that they stand up.

  6. Step 6:

    Heat up the jam and stir until smooth.

  7. Step 7:

    Sprinkle the coconut out on to a plate or baking tray making it easy for the cakes to be rolled in.

  8. Step 8:

    Carefully spread the warm jam over the cake. You can use a fork to spear the base of the cake to prevent your hands from getting sticky.

  9. Step 9:

    Once covered, roll the cakes in the dessicated coconut to coat or sprinkle over whilst rotating.

  10. Step 10:

    For the finishing touch place a raspberry on top. Store in an air tight container and consume within 3 days.


  • For the sponge

    • 100g Allinson's Self Raising Flour
    • 100g Butter (unsalted) (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 2g Egg(s) (free range) (large)
    • 1 tsp Baking powder
    • 1 tsp Vanilla bean paste
  • For the decoration

    • 100g Raspberry jam
    • 30g Dessicated coconut
    • 8 Raspberries

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