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Coconut and apricot Victoria sponge

Coconut and apricot Victoria sponge


This showstopper dessert will brighten any day

  • Feeds 14 Feeds 14
  • Ready in 55 minutes

Each serving contains

  • Energy
    1979kj 475kcal
  • Fat
    High 46%
  • Saturates
    High 99%
  • Sugar
    Low 46%
  • Salt
    Low 46%

% of adult’s reference intake | Carbohydrates per serving : 41g

Bring Co-op to your front door

Big Bag Option


  • 225g Co-op unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 1 tsp vanilla extract
  • 4 Co-op British eggs, lightly beaten
  • 225g Co-op self raising flour
  • 2 tsp baking powder
  • 2 tbsp Co-op semi-skimmed milk


  • 100g Co-op Irresistible Fairtrade Ghanaian white chocolate
  • 2 tsp Co-op hundreds and thousands
  • 400ml Co-op double cream
  • 25g desiccated coconut
  • 125g Co-op apricot jam
  • 3 Co-op meringue nests


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease 2 x 20cm sandwich tins with butter and line with greaseproof paper
  3. Beat together the butter, sugar and vanilla extract until fluffy
  4. Gradually add the egg, beating continuously
  5. Sift and fold in the flour and baking powder, a third at a time, then fold in the milk
  6. Divide the mixture between the tins and bake for 20-25 mins, until golden and a skewer inserted in the middle comes out clean
  7. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely
  8. Line a baking tray with greaseproof paper
  9. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface
  10. Pour the chocolate onto the tray and spread into a rectangle
  11. Sprinkle over the hundreds and thousands, then leave in the fridge to set
  12. Beat the double cream until just stiff, then stir in the coconut
  13. Spread 100g of the jam over the sponge cake base, spoon on half the cream, then crumble over 1 meringue
  14. Sandwich with the second sponge, then top with the rest of the cream
  15. Gently heat the rest of the jam in a small pan with a splash of water, then drizzle on top
  16. Break the chocolate into shards and arrange in the cream, then crush and sprinkle over the remaining meringues.