Delicious Coconut Jam Cake

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This Delicious Coconut Jam Cake combines soft, buttery layers infused with delicate coconut flavor, layered generously with sweet jam, and topped with a simple icing drizzle and toasted coconut. Perfectly fluffy and irresistibly moist, it delivers delightful tropical notes of coconut enhanced by subtle hints of vanilla and almond essence. Ideal for afternoon tea, celebrations, or whenever you crave something sweet, this cake is as comforting as it is impressive. Easy to prepare and wonderfully fragrant, it’s guaranteed to become a favorite dessert in your household.

Preparation, Cook, and Total Time

  • Preparation Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

Yield: 8 servings
Cuisine: International

Ingredients (in Cups and Grams)

  • Unsalted Butter – 110 g (½ cup), softened

  • Sugar – 150 g (¾ cup)

  • Eggs – 3 large, room temperature

  • Plain Flour – 175 g (1 cup + 3 tablespoons)

  • Baking Powder – 1 teaspoon

  • Desiccated Coconut – 50 g (½ cup)

  • Almond Essence – ½ teaspoon (optional)

  • Vanilla Extract – 1 teaspoon

  • Coconut Milk – 60 ml (¼ cup)

  • Jam/Jelly (any flavor) – ¾ cup (for layering)

  • Toasted Desiccated Coconut – ¼ cup (for topping)

For Simple Icing Drizzle:

  • Powdered Sugar – ½ cup

  • Coconut Milk or regular milk – 1–2 tablespoons

Directions

Step 1: Cream Butter and Sugar

  • In a mixing bowl, cream together butter and sugar for 2–3 minutes until fluffy and pale.

Step 2: Add Eggs

  • Add eggs one at a time, whisking continuously for about 1 minute until the mixture becomes smooth and creamy.

Step 3: Combine Dry Ingredients

  • Add plain flour, baking powder, and desiccated coconut to the mixture. Gently mix until combined.

Step 4: Add Flavors and Coconut Milk

  • Stir in almond essence (if using), vanilla extract, and coconut milk. Whisk gently for about 20 seconds until you have a smooth batter.

Step 5: Bake the Cake

  • Preheat your oven to 170°C (338°F).

  • Grease and lightly flour a baking pan (36x24x6 cm). Pour the batter into the pan, smoothing evenly.

  • Bake for 20–25 minutes until golden and a skewer inserted in the center comes out clean.

  • Let the cake cool completely in the pan.

Step 6: Assemble the Cake

  • Once cooled, carefully remove cake from pan and cut into three equal rectangular pieces.

  • Spread jam generously on top of each layer and stack them neatly.

Step 7: Add Icing and Toasted Coconut

  • Prepare simple icing by mixing powdered sugar with 1–2 tablespoons coconut milk or regular milk until smooth. Drizzle icing over the assembled cake.

  • Sprinkle toasted desiccated coconut generously over the icing.

Step 8: Serve

  • Allow icing to set briefly, then slice gently and serve.

Serving Suggestions

  • Serve slices with a cup of tea or coffee.

  • Enjoy with fresh berries or whipped cream on the side.

  • Serve alongside a scoop of vanilla or coconut ice cream for an indulgent treat.

Cooking Tips

  • Use softened butter for best cake texture.

  • Do not overmix the batter to maintain a soft and fluffy texture.

  • Toast coconut lightly in a pan or oven to enhance its flavor and aroma.

  • Allow the cake to cool completely before slicing and assembling to prevent breaking.

Nutritional Benefits

  • Coconut: High in dietary fiber, healthy fats, and minerals, promoting digestive and heart health.

  • Eggs: Rich in high-quality protein and essential nutrients beneficial for muscle and bone health.

Dietary Information

  • Contains dairy, gluten, and eggs.

  • Suitable for vegetarians.

  • Can be adapted to gluten-free by using gluten-free flour alternatives.

Nutritional Facts (per serving)

  • Calories: approximately 350 kcal

  • Protein: 5 g

  • Carbohydrates: 40 g

  • Dietary Fiber: 2 g

  • Fat: 19 g

  • Saturated Fat: 13 g

  • Cholesterol: 85 mg

  • Sodium: 100 mg

Storage

  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

  • For freezing, wrap individual slices tightly and freeze for up to one month; thaw overnight at room temperature before serving.

Why You’ll Love This Recipe

  • Perfect Texture: Incredibly soft, fluffy, and moist.

  • Rich Flavor: Sweet coconut flavor paired beautifully with jam and a hint of almond and vanilla.

  • Simple Ingredients: Easy-to-find ingredients combined effortlessly.

  • Versatile: Ideal for any celebration or as a simple teatime treat.

  • Impressive Appearance: Delightful layers with icing and toasted coconut make it visually appealing.

Recipe Conclusion
This Delicious Coconut Jam Cake is an absolute crowd-pleaser, ideal for impressing guests or simply indulging yourself. Its delightful textures and aromatic coconut flavors, combined with the fruity sweetness of jam and icing, create an irresistibly delicious dessert experience. Simple to prepare yet elegant in presentation, this cake will surely become your go-to recipe for gatherings and special occasions.

Frequently Asked Questions (FAQs)

  • Can I use a different type of jam?
    Yes, you can use strawberry, raspberry, apricot, blueberry, or any of your favorite jams.

  • Can I skip the almond essence?
    Yes, almond essence is optional and can be omitted without affecting the overall texture.

  • How can I toast the coconut?
    Spread coconut evenly on a baking sheet, bake at 160°C (320°F) for 5–8 minutes until golden, stirring occasionally.

  • Can I use coconut flour instead of regular flour?
    Coconut flour behaves differently, absorbing more moisture; it’s best to use regular flour or gluten-free baking flour blends for this recipe.

  • Can I freeze this cake?
    Yes, wrap slices individually in plastic wrap and store in a freezer-safe container for up to one month.

  • Is it necessary to cool the cake completely before assembling?
    Yes, cooling prevents cake layers from breaking when spreading jam and icing.

  • Can I use fresh coconut instead of desiccated coconut?
    Fresh grated coconut can be used, but the texture and moisture content will slightly differ.

  • How do I ensure my cake stays moist?
    Avoid overbaking and store the cake properly wrapped to maintain moisture.

  • Can I make cupcakes using this batter?
    Yes, bake in cupcake molds at 170°C (338°F) for approximately 15–18 minutes.

  • Can this cake be made dairy-free?
    Yes, substitute butter with dairy-free margarine or coconut oil, and use dairy-free milk for icing.

Bonus Variation: Coconut Lemon Jam Cake

  • Add fresh lemon zest to the batter.

  • Use lemon curd instead of jam for a zesty twist.

Bonus Variation: Chocolate Coconut Jam Cake

  • Add ¼ cup cocoa powder to the batter for a chocolatey coconut cake.

  • Use raspberry or cherry jam for filling.

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