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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!
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Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people (approx.)


  • 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.
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