"Jam Coconut Cake is a vanilla sponge cake soaked in a coconut jammy syrup"
Jam Coconut Cake Recipe
Coconut Jam Cake is a delicious cake which has a vanilla sponge cake which is soaked in jammy coconut sauce or syrup. The cake is so moist and a syrupy texture which make the cake taste very juicy.
I have made another version of bakery style honey cake in this blog. This one has a addition of jam added in it.
This cake is actually very easy to make. It needs just basic ingredients but the taste is absolutely delicious. The cake has a coconut topping which adds so much aroma to the cake. Also the jammy layer adds a tangy layer to it.
About Coconut Cake
Coconut cake is a popular treat in the United States; Southern area. Its a white-frosted cake with coconut flakes on top. Coconut cake is typically made using either white or yellow cakes. While some recipes do not call for coconut flavour in the cake itself, others utilise coconut milk and/or coconut extract instead of milk. The first coconut cakes were prepared in America by enslaved people in the south who brought their knowledge of how to break down a coconut with them from Africa.
This traditional school meal dessert is one of those dependable and simple cake recipes that evoke pure nostalgia.
This cake stays good for over a week in fridge.
What is Jam Coconut Cake?
Vanilla Sponge Cake which is baked to perfection. A jammy coconut syrup is poured over it. The cake is chilled for few hours. Sliced and served.
You will love my Honey Chocolate Glazed Cake.
Similar Recipes,
Ingredients for Jam Coconut Cake
Soft Unsalted Butter
The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won’t get with margarine or oils.
Baking Powder
Baking powder is a leavening agent that is necessary for the cake to rise correctly. Too much baking powder will not only make the cake taste bad, but it will also cause it to rise uncontrollably.
How to Make Jam Coconut Cake
- Make a vanilla sponge cake batter.
- Bake it in a square pan.
- Make a jammy syrup using fruit jam, sugar and water.
- Add in some desiccated coconut.
- Pour this over the cake.
- Refrigerate the cake for few hours.
- Slice and serve.
Hope you will give this a try and let me know how it turns out for you.
Pro Tips
You can substitute the vanilla extract in the recipe for the same amount of coconut extract if you wish.
Storage
Store at room temperature in an airtight container for 3-4 days. This cake freezes well for up to 3 months it should be thoroughly defrosted before eating
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Jam Coconut Cake Recipe
Ingredients
For Cake:
- All Purpose Flour / Maida – 1 cup / 120 grams
- Sugar – ½ cup / 100 grams
- Vanilla Essence – 1 tsp
- Soft Unsalted Butter – 100 grams
- Baking Powder – 1.5 tsp
- Salt – ¼ tsp
- Eggs – 2
- Milk – ½ cup
For Syrup:
- Water – ½ cup
- Sugar - ¼ cup
- Jam - ½ cup
- Dessicated Coconut – ¼ cup
Instructions
- Preheat oven to 180 degree C.
- Take butter, sugar and vanilla in a bowl and mix well till creamy.
- Add in one egg at a time and beat well.
- Add in baking powder, salt and mix well.
- Add in flour and fold gently.
- Spoon this into a parchment lined square baking pan and bake for 30 to 35 mins.
- Remove and set aside.
- Take jam, water, sugar in a sauce pan and bring it to a boil. Add in coconut and mix well.
- Spoon this over the cake and spread evenly.
- Chill the cake for few hours.
- Slice and serve.
Video
Notes
2)You can use any fruit jam as you like, i go for the typical mixed fruit jam.
3)Chill the cake for few hours before serving.
4)This cake can be stored for over a week in fridge.
Jam Coconut Cake Step by Step Pictures
1)Take butter in a bowl
2)Add in sugar
3) pour vanilla
4)Mix well
5)Add in egg
6)Mix well. Add another egg and mix well.
7)Like this
8)Add in baking powder
9)pinch of salt
10)Add flour
11)fold and add little milk at a time.
12)Fold gently.
13)Spoon this into a parchment lined baking pan
14)Bake till done
15)Now make syrup. Take jam in a sauce pan
16)Add sugar
17)water
18)Heat this up
19)Now it is syrupy.
20)dessicated coconut.
21)Mix well
22)Refrigerate for few hours. Slice and serve
23)Enjoy
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Sherleena
Can we use fresh coconut
Aarthi
you can use. grind it coarse in a blender and use
Kokila
Plz mention the cake pan size in all ur baking receipes
Aarthi
sure will do it.