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Coconut Jam Cake

A delightful treat combining tropical coconut flavor with sweet jam filling, perfect for any gathering or as a sweet indulgence at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated coconut Fresh or desiccated coconut can be used.
  • 1 cup all-purpose flour Can substitute with whole wheat or almond flour for a healthier option.
  • 1 cup sugar Consider using a sugar substitute for a lower sugar option.
  • 1/2 cup butter, softened Must be softened to mix properly.
  • 4 pieces eggs Ensure they are at room temperature for better mixing.
  • 1/2 cup milk Can use non-dairy milk if desired.
  • 1 teaspoon baking powder Ensure it's fresh for better rising.
  • 1 cup jam Use your favorite flavor for the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the grated coconut and milk.
  5. In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, mixing until just combined.
  6. Pour half of the batter into the prepared cake pan. Spread the jam on top, then pour the remaining batter over the jam.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let it cool before serving.

Notes

Store in an airtight container at room temperature for 2-3 days or freeze individual slices wrapped in plastic for up to three months. Pair with Greek yogurt or honey for added flavor and nutrition.