Jam and Coconut Cake turn your plain and boring sponge cake into so much more exciting and flavorful cake as it is filled with more depth and finishes off with a delightful topping combo.
The mild and tropical taste of coconut partnered with the sweet, tangy, and rich berry flavor are the best tastes that can make any cake more delicious. 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. The chewy and coarser texture of the coconut also adds more depth to the feel of this cake.
This Jam and Coconut Sponge Cake is a classic addition to your dessert. Put an end to an intricate meal by serving slices of this cake, and your family or guests will surely leave the table with a satisfied smile on their faces. You may also serve this cake as an afternoon snack whenever you just want to relax under the shade of the tree when it is sunny or in front of the fire when it is cold. Children will also enjoy this cake as an after-school treat!
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Why Does This Recipe Work?
You can never find fault or flaw in this recipe. Here are some of the best things that will convince you to make this recipe at home:
- A quick and easy cake recipe that surpasses anything plain and boring. The base might be just another sponge cake for you, but the topping is one of a kind combination of coconut and jam. Jam and coconut may be worlds apart when it comes to taste and texture, but this recipe somehow made it work, and the result is an ultimate must-try!
- The ingredients needed for this recipe to come out excellent are relatively few.
- You don’t have to be an expert baker or pastry chef to put this recipe together! It is so simple to make that you can call your kids to help you out and have fun in the kitchen while making this cake. Another recreational activity has been added to the list!
- This cake is sweet but not too sweet, perfect enough for anyone who just wants mild flavors.
Ingredients
Butter. Because it prevents the escape of steam and carbon dioxide while the cake is being baked, this bake will have a loftier appearance. The butter also contributes to the creation of a fluffy and soft texture for this cake batter.
Caster Sugar. It ensures that baked items retain their suppleness and moisture. Because sugar forms a relationship with any wet ingredient present in this recipe, it can lock in moisture, ensuring that your cake does not get overly dry in a short amount of time inside the oven as it bakes.
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.
Eggs. Your cake’s height and texture are mostly determined by how well the eggs and flour are distributed throughout the batter. Eggs add not only color but also a richer texture to the overall appearance.
Milk. In cake recipes, milk typically results in a lighter texture that is also more robust. When the appropriate amount is added, the cake avoids becoming dense. Baking with milk yields your cake with an improved texture and mouthfeel. Additionally, it contributes fat and sugar, which serve to give more color and flavor.
Vanilla Extract. The purpose of vanilla extract in this dish is similar to that of salt in a savory dish: it serves to accentuate the flavors of the other ingredients in this recipe. In its absence, the flavor of your cake is more likely to be flat and uninteresting. If you make the mistake of forgetting to add the vanilla extract just once, you probably won’t make that mistake again.
Desiccated Coconut. Desiccated coconut, when topped to your cake, will add a tropical, somewhat nutty, and slightly sweet flavor with a bit of chewy texture.
Strawberry Jam. The vibrant and sweet flavor of the strawberry jam is the perfect pair for the mild coconut topping. The combination will surely make your cake more than enjoyable.
How to Make Jam and Coconut Cake – Step By Step
One: Preheat the oven to 170°C/ 338°F and line a 20×20 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.
Six: Now, spread the jam evenly on top of the cake and then sprinkle the coconut on top.
Top Tips!
- Butter is everything in baking with an excellent texture. If you are short on time, you can microwave the butter for 1-2 seconds just to soften it, as it will easily be creamed together with the sugar. Bear in mind that softened butter is not warm but is just room temperature.
- Read the recipe carefully. This may sound like an obvious thing to do, but one of the most helpful tips in baking is following the instructions. Reading the recipe ahead of time will not only save you time but also ingredients from being wasted!
- 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 and coconut.
Recipe Variations
- Use kosher salt to the cake batter. The salt enhances all flavors present in the dish, just like what vanilla extract does, but it also adds more depth to each slice.
- Toast the shredded coconut to perfection for more texture and nutty flavor.
- 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.
- Use coconut milk instead of whole milk; you may also use any other non-dairy milk you like.
Serving Suggestions
You may serve this cake for your afternoon tea paired with Thyme Tea or Chocolate Milk Tea. Another great combo is Strawberry Milk Tea with a slice of this Jam and Coconut Cake.
Storage
To Store: Place it in an airtight tin, and it can be refrigerated for up to a week.
To Freeze: Wrap in a clingfilm without topping the jam and coconut yet. Only add the toppings when you already plan to serve the cake.
Recipe FAQs
Of course! Blueberry jam, blackberry jam, and raspberry jam are just some of the best jams you can use for this recipe.
Because there is more fat in whole milk and buttermilk than there is in low-fat milk, they will both contribute significantly more moisture than low-fat milk, making them the best choice for this recipe. Since fat contributes to the moistness of a cake, using whole milk is the best option whenever you want your cake to be dense rather than too light and airy.
Add the jam on top of the cake and then use a spatula or frosting spatula to equally spread the jam on the middle and edges of the cake.
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Recipe
Jam and Coconut Cake
Equipment
- Kitchen scales
Ingredients
- 200 g butter
- 200 g caster sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoon milk
- 300 g self raising flour
Toppings
- ¼ cup coconut , desiccated
- 2 tablespoon strawberry jam
Instructions
- Preheat the oven to 170°C/ 338°F and line a 20×20 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.
- Fold in the flour 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 coconut on top.
Notes
- Butter is everything in baking with an excellent texture. If you are short on time, you can microwave the butter for 1-2 seconds just to soften it, as it will easily be creamed together with the sugar. Bear in mind that softened butter is not warm but is just room temperature.
- Read the recipe carefully. This may sound like an obvious thing to do, but one of the most helpful tips in baking is following the instructions. Reading the recipe ahead of time will not only save you time but also ingredients from being wasted!
- 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 and coconut.
Variations
- Use kosher salt to the cake batter. The salt enhances all flavors present in the dish, just like what vanilla extract does, but it also adds more depth to each slice.
- Toast the shredded coconut to perfection for more texture and nutty flavor.
- 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.
Cath
I love this cake; my mom used to make it for me in school.
Erini
This cake looks so soft and fluffy indeed! I can’t wait to try it.
Ange
Perfect for breakfast and lunch boxes.