Jam and Coconut Cake

I wanted to make a treat, so I checked my pantry. What did I find? Coconut and jam! I thought jam coconut cake would be super delicious.

I love this easy, old-fashioned cake recipe. It's soft, fluffy, and not too sweet! Seriously, the combination of strawberry jam and coconut toppings is AMAZING!

Jam Coconut Cake

I usually make this quick and easy cake recipe to serve as an afternoon snack with a cup of coffee. My children also enjoy this cake so much; it is their favourite after-school treat!

The soft and airy texture of the cake is made even better with the thick consistency of jam that is spread all over the top of the cake.

This cake doesn't need any frosting or decoration. It is already elegant and beautiful.

without further ado, let me show you how I made this 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.

Eggs. I use 5 large eggs.

Milk. I use full-fat milk. However, you can use coconut milk instead; you may also use any other non-dairy milk you like.

Vanilla Extract. To add flavor.

Desiccated Coconut. It has a fine texture, which I like.

Jam. I use strawberry jam, but you can use your favourite 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

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.

Four: Fold in the flour until combined.

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 is still hot when topped with the jam.

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

Top Tips!

• If you are short on time, you can microwave the butter for 5-10 seconds just to soften it, as it will easily be creamed together with the sugar.
• To store this cake, I place it in an airtight tin, and it can be refrigerated for up to a week.
• I don't recommend freezing this cake with the topping. To freeze the cake, wrap it in parchment paper without the toppings and freeze for up to a month; only add the toppings when you already plan to serve the cake.

More Cake Recipes

• Naked Chocolate Cake Recipe
• Quick Microwave Chocolate Cake Recipe
• Raspberry Sponge Cake
• Lemon Victoria Sponge With Lemon Curd
• Moist Cherry Cake Recipe
• Orange Drizzle Cake
• Hazelnut Cake Recipe

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