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!
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!
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 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!
• 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!
• 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!
How to make coconut jam cake:
1. Combine dry ingredients. Whisk together, and set aside.
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.
3. Add eggs in one at a time. Beat well after each addition.
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.
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.
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 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).
Check out these other recipes!
Coconut Jam Cake Recipe
- 1 & 1/2 cups cake & pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- seeds from 1/2 a vanilla bean /or/ 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 1/4 cup your choice of jam (I used apricot jam, of course!)
- 1/3 cup unsweetened shredded coconut
- 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 1/2 of the dry ingredients, and mixing them in. Then add your milk and yogurt, and mix until combined. Finish off by adding the remaining 1/2 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.