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Jam And Coconut Cake
4.8 from 54 votes

Jam And Coconut Cake

Jam And Coconut Cake is a moist, tender sponge cake flavored with vanilla and lemon zest, topped generously with jam and desiccated coconut. The cake's smooth batter is made by mixing flour, sugar, baking powder, butter, eggs, and milk, resulting in a golden, soft crumb that pairs well with sweet fruit preserves and the texture of coconut.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 20 slices
Calories: 321 kcal
Course: Cake
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  3. Add the Stork or softened butter, eggs, milk, vanilla and lemon zest.
  4. 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.
  5. Pour the batter into the prepared cake pan and level using a spatula.
  6. 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.
  7. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
  8. 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.
  9. Poke small holes over the cake using a chopstick. Liberally brush the cake with the warm jam.
  10. Stir the remaining jam to soften and spread over the cake.
  11. 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

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%)

Nutrition Facts

Serving: 20 slices

Amount Per Serving

Calories 321

% 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.