My Jam and Coconut Cake is incredibly soft, fluffy and not too sweet! The combination of strawberry jam and coconut toppings makes this cake out of this world!
Jump to:
Jam and Coconut Cake
I made this super quick and easy cake recipe to serve as an afternoon snack with a cup of coffee, and 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.
I really like the topping combe; it is a one-of-a-kind combination of coconut and jam. So, without further ado, let me show you how I made this cake.
Ingredients
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. I use it for topping. You may toast the shredded coconut to perfection for more nutty flavor.
Strawberry Jam. The vibrant and sweet flavor of the strawberry jam is the perfect pair for the mild coconut topping. Blueberry jam, blackberry jam, and raspberry jam are just some of the best jams you can use for this recipe.
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
I hope you like this cake recipe! Follow Recipe Tale on Pinterest to keep up-to-date with all new recipes.
Recipe
Jam and Coconut Cake
Equipment
- Kitchen scales
Ingredients
- 200 g butter , at room temperature
- 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/ 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.
- 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.
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.