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    Home » Recipes » Cake

    Old Fashioned Coconut Cake

    Published: Oct 10, 2025 by Radwa ·

    Jump to Recipe

    Old fashioned coconut cake is a delicious classic dessert that’s soft, moist, and bursting with coconut flavor; super simple and timeless!

    a slice of Jam and Coconut Cake

    Old Fashioned Coconut Cake

    I absolutely love this easy, old fashioned cake recipe! It’s soft, fluffy, and perfectly sweet; simple yet so satisfying. The texture and flavor are truly amazing, and the best part is that it doesn’t need any frosting just a simple sprinkle of coconut.

    Make this quick and easy coconut cake recipe to serve as an afternoon snack or dessert with a cup of coffee. Children can also enjoy this cake for breakfast or as an after-school treat!

    2 squares of Jam and Coconut Cake

    You'll Need

    Complete information on ingredients and quantities is in the recipe card at the end of the post.

    Butter. I use unsalted butter at room temperature. The butter contributes to the creation of a fluffy and soft texture for this cake batter.

    Sugar. I use caster sugar. However, granulated sugar works fine too.

    Self-raising Flour. It is the most convenient flour to use in this recipe as it will allow you to no longer use raising agents like baking soda or baking powder.

    Tip: You may use all-purpose flour if the self-raising flour is unavailable. However, you have to add a teaspoon of baking powder as well.

    Cornstarch: For a better cake texture.

    Eggs. I use 5 large eggs.

    Coconut Milk: Since this is a coconut cake, why not use coconut milk? It adds extra richness and enhances the coconut flavor beautifully. If you don't have coconut milk, use whole milk instead.

    Vinegar: It enhances the cake texture.

    Vanilla Extract. To add flavor.

    Desiccated Coconut. For the cake batter and the topping.

    Jam. I use strawberry jam, but you can use your favorite flavor, such as Blueberry, blackberry, and raspberry jam.

    Tip: I highly recommend using jam with a thick consistency to prevent it from seeping out.

    Step By Step Instructions

    cream butter and sugar, add egg and vanilla flowed by dry ingredients.

    One: Preheat the oven to 170°C/ 340°F and line a 20x20 cm tin with parchment paper.

    Two: In a mixing bowl, cream the butter and sugar until creamy.

    Three: Add the eggs one by one and vanilla, then add in the milk and vinegar.

    Four: Fold in the flour, cornstarch and 2 tablespoons of coconut until combined.

    scoop the batter into the baking pan and bake.

    Five: Pour the mixture into the baking pan and bake for 25-30 minutes. Leave the cake to cool completely.

    Tip: Make sure that the cake has been cooled completely before adding the strawberry jam and coconut. The strawberry jam will soften the cake into a gooey texture if it's still hot when topped with the jam.

    Six: Now, spread the jam evenly on top of the cake and then sprinkle the remaining coconut on top.

    cut the Jam and Coconut Cake

    Top Tips!

    • Use room temperature ingredients: Bring your butter, eggs, and coconut milk to room temperature before mixing.
    • Don’t overmix the batter: Once you add the flour, mix only until combined.
    • To freeze the cake, wrap it in parchment paper and freeze for up to a month.

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    I hope you like this traditional coconut and jam cake recipe! Follow Recipe Tale on Pinterest to keep up-to-date with all new recipes.

    Recipe

    jam and coconut cake cut into squares.
    Print Pin
    5 from 2 votes

    Old Fashioned Coconut Cake

    Old fashioned coconut cake is a delicious classic dessert that’s soft, moist, and bursting with coconut flavor; super simple and timeless!
    Course Baking, Cake
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 16 Servings
    Calories 189kcal
    Author Radwa

    Equipment

    • Baking pan
    • Measuring spoons
    • Kitchen scales
    • Mixing bowl
    • Measuring cups

    Ingredients

    • 200 g butter , at room temperature
    • 200 g caster sugar
    • 5 large eggs
    • 1 teaspoon vanilla extract
    • ⅓ cup coconut milk
    • ½ teaspoon vinegar
    • 300 g self raising flour
    • 2 tablespoon cornstarch
    • ¾ cup desiccated coconut
    • 2 tablespoon strawberry jam

    Instructions

    • Preheat the oven to 170°C/ 340°F and line a 20x20 cm tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until creamy.
    • Add the eggs one by one and vanilla, then add in the milk and vinegar.
    • Fold in the flour, cornstarch and 2 tablespoons of coconut until combined.
    • Pour the mixture into the baking pan and bake for 30-35 minutes.
    • Leave the cake to cool completely.
    • Now, spread the jam evenly on top of the cake and then sprinkle the remaining coconut on top.

    Notes

    To store leftovers, place them in an airtight container in the fridge for up to a week.

    Nutrition

    Serving: 1g | Calories: 189kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 105mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 0.5mg
    Tried this Recipe? Pin it for Later!Mention @RecipeTale or tag #recipetale!

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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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