Coconut and Jam Cake
This coconut and jam cake is a classic British dessert! It’s a soft, buttery sponge cake topped with jam and a layer of shredded coconut!
Servings 12 , approximately
Equipment
- a mixer (hand)
- an 8x8 inch (20 x 20 cm) or 9x9 inch (23 x 23cm) pan
- parchment paper
Ingredients
- 1 cup (225g) unsalted butter
- 8 oz (225g / 1 cup + 2½ tablespoons) sugar
- 1 teaspoon vanilla
- 4 medium eggs
- 8 oz (225g / 2 cups) self-rising flour
- ½ teaspoon baking powder
- 1 tablespoon milk
- ¼ teaspoon salt
- 6-10 tablespoons (about 150g / 5oz) strawberry jam
- ½ cup (75g / 2.6 oz) unsweetened, dried/desiccated coconut
Instructions
- Preheat the oven to 356°F / 180°C.
- Grease the pan and line it with parchment paper with extra hanging over the sides, (the paper will be used to lift the cake out of the pan when it cools). Set it aside.
- Beat the butter and the sugar together until the mixture is very creamy. This takes at least 5 minutes.
- Add the vanilla and the eggs, one at a time, beating very well after each addition.
- Sift the flour and baking powder over the egg mixture. Then fold it into the batter using a rubber/silicone spatula.
- Add the milk and salt and fold that in, too. Don’t overmix.
- Scoop the batter into the prepared pan and even out the surface.
- Bake the cake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- When the cake is done, remove it from the oven and leave it in the pan for about 10 minutes.
- Lift the cake out of the pan using the overhanging parchment paper and place it on a wire rack to cool completely.
- Spread the strawberry jam all over the top using the back of a spoon.
- Sprinkle the shredded coconut over the jam.
- Enjoy!
Notes
- If you don’t beat the butter and the sugar well, the cake could turn out very dense.
