The coconut and jam cake is a simple but truly delicious dessert. I was in the mood for a little coconut cake, I had some jam (actually preserves) to use up and I thought of spreading it on top of the cake instead of powdered sugar. The result? A fluffy cake with a fragrant, creamy topping, this coconut and jam cake is really delightful, soft and aromatic, perfect for both breakfast and snack time, and butter-free!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8–8.5 in pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 fl oz milk
- 1 1/2 cups all-purpose flour
- 4.4 oz shredded coconut
- 7 tbsp vegetable oil
- 1/2 cup sugar
- 4 tbsp jam
- 3 eggs
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
- to taste shredded coconut (for finishing)
Steps
The coconut and jam cake is very simple and quick to prepare. First, beat the eggs with the sugar and a pinch of salt until they become pale and frothy.
Add the vegetable oil and mix. Add the milk, flour, shredded coconut, baking powder, and vanilla, and mix well to combine all the ingredients.
Transfer the batter into a pan lined with parchment paper and bake the cake in a preheated oven at 356°F for about 40 minutes. Use a toothpick to check for doneness.
When baking is complete, remove the cake from the oven and immediately spread a little jam of your preferred flavor over the surface (I used peach jam) and sprinkle with some shredded coconut. Let the coconut and jam cake cool and it’s ready!
Tip:
The coconut and jam cake keeps at room temperature for 3–4 days. You can use any jam/preserve you prefer.
More coconut dessert recipes HERE
