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Home » Cakes

Published: Aug 12, 2021 by Mimi · Leave a Comment

Coconut Jam Cake

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A simple, low fuss dessert that you can make year round! This recipe features a super tender and moist vanilla cake, topped with your favorite jam and a generous sprinkling of coconut!

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  • Coconut jam cake ingredients:
  • How to make coconut jam cake:
  • Coconut jam cake storage:
  • Check out these other recipes!
  • Coconut Jam Cake Recipe

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    I'm so excited to share this cake recipe with you all because it is seriously the easiest, most fail-proof cake around. AND it's perfect for every occasion - even a "no occasion" occasion!

    coconut jam cake sliced side view close up of crust
    coconut jam cake slice in plate side view

    The cake batter is inspired by the batter for an old recipe on here for easy vanilla cupcakes (with a few tweaks - more on them below!) The vanilla cake is then topped with a light spreading of jam (but feel free to go to town if you like more) and a nice sprinkling of shredded coconut (again, feel free to add more or less).

    This cake really doesn't need much though or planning behind it - it's so, so, so straightforward, and it's perfect if you're a beginner baker or a seasoned pro!

    coconut jam cake slice in plate overhead image
    coconut jam cake cutting slice with fork

    Coconut jam cake ingredients:

    • cake & pastry flour: This is one of the differences between this recipe and our past vanilla cupcake recipe (which uses all-purpose flour). But this is what makes the cake unimaginably tender and soft - so don't skip it! If you don't have any on hand, here's how you can make a cake & pastry flour substitute!
    • baking powder + baking soda: another change from the cupcake recipe (which only uses baking powder). Adding baking soda into the mix creates a reaction with the yogurt in the recipe to make the inside texture of the cake extra bubbly and airy!
    • salt
    • butter: everything's better with butter
    • sugar: for sweetness (of course) but also to help with caramelizing the outside crust into a slightly crisp, golden brown dream. come. true!
    • vanilla bean: you can use extract instead (which I have in the past, and it's just as perfect!) But I'm working on a homemade vanilla extract recipe (coming later!) and I have a few beans leftover - so that's what I'm going to be using for a while lol. Also, seeing those little specs of vanilla scattered throughout the cake is a bonus!
    • eggs
    • milk + Greek yogurt: Greek yogurt is not in the original cupcake recipe, but I absolutely love it in this cake. It helps activate the baking soda, and it also adds a rich, tangy flavor to the cake!
    • jam: your choice of flavor - I used apricot jam because .... I put it on everything pretty much
    • coconut: I like raw coconut with this cake, but feel free to toast your shredded coconut if you'd like some added flavor!

    coconut jam cake piece of cake on fork

    How to make coconut jam cake:

    1. Combine dry ingredients. Whisk together, and set aside.

    coconut jam cake dry ingredients in bowl

    2. Cream together butter and sugar. If using vanilla bean, add it in at this stage (creaming helps disperse it). If using extract, you can add it in here or with the eggs later.

    coconut jam cake butter, sugar, and vanilla seeds in bowl
    coconut jam cake butter and sugar creamed together in bowl

    3. Add eggs in one at a time. Beat well after each addition.

    coconut jam cake eggs whisked into butter mixture in bowl

    4. Alternate adding dry ingredients and milk/yogurt. Start by incorporating half of your dry ingredients into the butter mixture. Add the yogurt and milk, and mix to combine. Add the final half of the dry ingredients, and mix until just combined.

    coconut jam cake first addition of dry ingredients added to wet ingredients
    coconut jam cake batter in bowl first addition of dry ingredients mixed in
    coconut jam cake milk added to batter in bowl
    coconut jam cake batter in bowl with milk addition mixed into batter
    coconut jam cake second addition of dry ingredients to wet ingredients in bowl
    coconut jam cake batter in bowl

    5. Pour into cake pan & bake! You can use a square or round (9 inch) cake pan. Use an 8 inch cake pan if you like a thicker cake (it'll take about 5 to 10 minutes longer to bake though). Bake until golden brown and a skewer inserted into the center comes out clean.

    coconut jam cake pouring cake batter into cake pan
    coconut jam cake spreading batter into cake pan
    coconut jam cake in cake pan overhead view

    6. Cool for 10 minutes in the pan. Turn onto a wire rack to cool completely to room temperature.
    7. Top with jam and coconut. Spread a thin layer of jam on top of the cake, then sprinkle coconut over the jam. Serve!

    coconut jam cake vanilla cake topped with jam
    coconut jam cake topped with jam and sprinkling coconut on top
    coconut jam cake on plate overhead image
    coconut jam cake lifting slice out of cake

    Coconut jam cake storage:

    At risk of sounding like a broken record player, THIS CAKE IS SUPER MOIST! Which meeeaaaans, it keeps very very well! It'll keep for about 5 days at room temperature or up to a week in the fridge. Wrap tightly with plastic wrap to protect if from air (because that's what will ultimately cause your cake to turn stale).

    coconut jam cake inside texture view

    Check out these other recipes!

    • black forest cake
    • strawberry shortcake cake
    • vanilla birthday cake (no cake pan required!)
    • genoise cake
    • apricot jam bars


    coconut jam cake in plate close up view

    Coconut Jam Cake Recipe

    A simple, low fuss dessert that you can make year round! This recipe features a super tender and moist vanilla cake, topped with your favorite jam and a generous sprinkling of coconut!
    No ratings yet
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    Prep Time: 10 minutes
    Bake Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 people (approx.)

    Ingredients

    • 1 & ½ cups cake & pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (1 stick) unsalted butter, softened to room temperature
    • 1 cup granulated sugar
    • seeds from ½ a vanilla bean /or/ 1 teaspoon pure vanilla extract
    • 2 large eggs, at room temperature
    • ½ cup milk
    • ¼ cup Greek yogurt
    • ¼ cup your choice of jam (I used apricot jam, of course!)
    • ⅓ cup unsweetened shredded coconut

    Instructions

    • Preheat your oven to 350°F. Line a 9 inch (round or square) cake pan with parchment paper, and set aside.
      *For a thicker cake, you can use an 8 inch pan, but it will take slightly longer to bake.
    • In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
    • In a large bowl, combine butter, sugar, and vanilla. Beat together until you no longer see any streaks of butter or dry granules of sugar. The mixture won't be light and fluffy - it should be quite crumbly.
    • Add your eggs to the butter mixture one at a time, whisking well after each addition.
    • Alternate adding dry ingredients and milk/yogurt to the butter mixture. Start by adding about ½ of the dry ingredients, and mixing them in. Then add your milk and yogurt, and mix until combined. Finish off by adding the remaining ½ of the dry ingredients, and mix until just combined.
    • Pour the cake batter into your prepared cake pan. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of the cake comes out clean.
    • Cool the cake for about 10 minutes in the pan, and then transfer onto a wire rack to cool completely to room temperature. Once cool, spread a layer of your favorite jam on top of the cake, then sprinkle your coconut on top.
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


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    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

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