Jam and Coconut Cake
This jam and coconut cake recipe has a soft, fluffy texture and a perfectly balanced sweetness! So good for an afternoon snack or dessert.
Servings: 16 Servings
Calories: 189kcal
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.
Notes
Make sure that the cake has been cooled completely before adding the strawberry jam and coconut.
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