Jam And Coconut Cake
User Reviews
4.8
Jam And Coconut Cake
Description
This cake starts by combining dry ingredients like flour, sugar, baking powder, and bicarbonate of soda, then adding softened butter, eggs, milk at room temperature, vanilla (or coconut) extract, and lemon zest. The batter is beaten until smooth and poured into a lined rectangular pan for baking until golden and springy to the touch. Once cooled, the cake is topped with heated jam spread evenly and sprinkled with desiccated coconut for added flavor and texture contrast.
The lemon zest adds a subtle citrus aroma that complements the jam's sweetness and the coconut's texture. This cake works well for gatherings as it yields a large quantity, keeping moist in an airtight container for a few days.
For best results, ensure all cold ingredients like eggs, milk, and butter are brought to room temperature before mixing to avoid batter splitting or curdling.
Ingredients
- 350 g plain flour all purpose flour or cake flour, 2¾ cups
- 330 g sugar caster or granulated, 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g Stork or softened butter
- 4 egg medium
- 120 ml milk room temperature, ½ cup
- 1 tsp vanilla extract or coconut extract
- 1 lemon zest only
Topping
- 250 g jam such as raspberry or strawberry, smooth, of your choice
- 100 g desiccated coconut or use sprinkles
Instructions
- Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the Stork or softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Pour the batter into the prepared cake pan and level using a spatula.
- Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
- Put half the jam in a saucepan and stir over low heat to soften. You can add a little water or lemon juice if it needs loosening.
- Poke small holes over the cake using a chopstick. Liberally brush the cake with the warm jam.
- Stir the remaining jam to soften and spread over the cake.
- Sprinkle with the coconut, slice the cake into squares using a serrated knife and make sure to share!
Notes
- Bring eggs, butter, and milk to room temperature before mixing to ensure a smooth batter.
- If milk is cold from the fridge, warm it briefly to tepid before use; avoid overheating.
- Place cold eggs in warm water for five minutes to reach room temperature faster.
- Allow cold butter to soften at room temperature for about an hour or use margarine as a substitute.
- This cake serves a large crowd and stores well in an airtight container for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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