5 Ingredient Coconut and Jam Cake You Can Make at Home

Picture this: a moist, fluffy cake bursting with tropical coconut flavor and sweet jam ribbons running through every bite. This coconut and jam cake is pure magic in dessert form! Did you know that coconut cakes were once considered luxury items in Victorian times?

Today, we’re bringing that same elegance to your kitchen with this simple yet spectacular recipe. This delightful treat combines the exotic taste of coconut with your favorite jam, creating layers of flavor that dance on your taste buds. Much like our popular lemon drizzle cake, this recipe proves that sometimes the most beloved desserts are the simplest ones to make.

What is Coconut and Jam Cake?

Ever wondered why we call it coconut and jam cake? Well, the name says it all – but there’s so much more beneath the surface! This delightful creation marries the tropical sweetness of coconut with the fruity burst of jam, creating a harmony that’s simply divine.

Some say it originated from resourceful home bakers who wanted to jazz up their basic sponge cakes. After all, they say the way to a man’s heart is through his stomach, and this cake certainly proves that theory right! Ready to fall in love with your new favorite dessert?

Why You’ll Love This Coconut and Jam Cake

Irresistibly Moist and Flavorful

The star of this show is undoubtedly the incredible texture. Each bite delivers a perfect balance of fluffy coconut sponge and sweet jam pockets that create little bursts of flavor. The desiccated coconut adds a delightful chewiness while keeping the cake wonderfully moist for days.

Budget-Friendly Home Baking

Making this coconut and jam cake at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and affordable ingredients, you can create a show-stopping dessert that looks and tastes like it came from a professional kitchen. Your wallet will thank you!

Versatile and Customizable

The beauty of this recipe lies in its flexibility. Choose strawberry jam for a classic combination, or experiment with raspberry, apricot, or even marmalade for unique flavor profiles. The coconut base pairs beautifully with almost any jam variety, making it similar to our versatile vanilla sponge cake recipe.

Ready to create some kitchen magic? Let’s dive into this foolproof recipe that’ll have everyone asking for seconds!

How to Make Coconut and Jam Cake

Quick Overview

This coconut and jam cake is surprisingly simple to make, requiring just basic mixing techniques and common ingredients. The result is a beautifully risen, golden cake with a tender crumb and gorgeous jam swirls throughout.

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Serves: 8-10 people

Key Ingredients for Coconut and Jam Cake

For the Cake:

• 200g (1¾ cups) self-raising flour
• 175g (¾ cup) caster sugar
• 175g (¾ cup) butter, softened
• 3 large eggs
• 75g (¾ cup) desiccated coconut
• 2 tbsp milk
• 1 tsp vanilla extract
• ¼ tsp salt

For the Jam Layer:

• 4-5 tbsp strawberry jam (or your preferred flavor)
• 1 tbsp extra desiccated coconut for sprinkling

Step-by-Step Instructions

Step 1: Prepare Your Baking Setup Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 20cm round cake tin and line the bottom with parchment paper. This prevents sticking and ensures easy removal.

Step 2: Create the Cake Batter In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy (about 3-4 minutes with an electric mixer). Add eggs one at a time, beating well after each addition. If the mixture curdles, add a tablespoon of flour.

Step 3: Fold in Dry Ingredients Sift the flour and salt together, then gently fold into the butter mixture along with the desiccated coconut. Add milk and vanilla extract, mixing until just combined. Don’t overmix as this can make the cake tough.

Step 4: Layer the Batter and Jam Spoon half the batter into your prepared tin and smooth gently. Drop spoonfuls of jam over the surface, then add the remaining batter on top. Use a knife to create gentle swirls, being careful not to overmix.

Step 5: Add Final Touches and Bake Sprinkle the extra desiccated coconut over the top for added texture and visual appeal. Bake for 35-40 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.

Step 6: Cool and Serve Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack. This prevents the cake from breaking while still warm.

What to Serve Coconut and Jam Cake With

This delightful cake pairs beautifully with several accompaniments. Serve warm slices with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For afternoon tea, it’s perfect alongside a pot of Earl Grey or English Breakfast tea.

Consider serving it with fresh berries that complement your chosen jam flavor – strawberries with strawberry jam, or raspberries with raspberry jam. A light dusting of icing sugar just before serving adds an elegant finishing touch.

For special occasions, try serving it with coconut whipped cream or a simple vanilla custard. The tropical flavors work wonderfully with citrus fruits too – try orange segments or a lemon curd drizzle.

Top Tips for Perfecting Coconut and Jam Cake

Temperature Matters

Ensure all ingredients are at room temperature before starting. Cold eggs and butter don’t cream properly, leading to a dense cake. Take ingredients out of the fridge 1-2 hours before baking.

Jam Selection and Technique

Choose a good-quality jam that’s not too runny. If your jam is very thick, warm it slightly to make it easier to swirl. Don’t overmix when creating swirls – a few gentle movements create the best marbled effect.

Coconut Tips

Toast half of your desiccated coconut in a dry pan for 2-3 minutes for extra flavor depth. This adds a lovely nutty dimension to the cake. Always use desiccated coconut rather than shredded for the best texture.

Avoiding Common Mistakes

Don’t open the oven door for the first 25 minutes of baking, as this can cause the cake to sink. Test for doneness with a skewer – it should come out with a few moist crumbs, not completely clean.

Storing and Reheating Tips

Store your coconut and jam cake in an airtight container at room temperature for up to 4 days. The coconut helps keep it moist, so it actually improves in flavor after a day or two.

For longer storage, wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving.

To refresh day-old cake, warm slices in the microwave for 10-15 seconds or in a low oven (150°C) for 5 minutes. This brings back the lovely soft texture and enhances the coconut aroma.

If you’ve made the cake ahead for a special occasion, store it wrapped in the refrigerator and bring to room temperature 1 hour before serving for the best flavor and texture.

Nutritional Information

Nutrient	Per Slice (1/10 of cake)
Calories	285
Carbohydrates	42g
Fat	12g
Protein	5g
Fiber	2g
Sugar	28g
Sodium	195mg

Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I use fresh coconut instead of desiccated?

Yes, you can substitute fresh grated coconut, but reduce the amount to about 50g as it contains more moisture. The texture will be slightly different but equally delicious.

What if I don’t have self-raising flour?

Make your own by adding 2 teaspoons of baking powder to 200g plain flour. Sift together well before using in the recipe.

Can I make this cake dairy-free?

Absolutely! Substitute the butter with plant-based butter or coconut oil (solid), and use plant-based milk. The coconut oil actually enhances the coconut flavor beautifully.

Why did my cake sink in the middle?

This usually happens from opening the oven door too early, using old baking powder, or overmixing the batter. Ensure your oven is fully preheated and avoid opening the door for the first 25 minutes.

Can I use different types of jam?

Definitely! Raspberry, apricot, blackberry, or even marmalade work wonderfully. Avoid very runny jams as they may sink to the bottom during baking.

How do I know when the cake is properly baked?

Insert a skewer into the center – it should come out with a few moist crumbs. The cake should also spring back lightly when touched and start pulling away slightly from the tin edges.

Can I make cupcakes instead?

Yes! Divide the batter between 12 cupcake cases, add a small spoonful of jam to each, and bake for 18-22 minutes at the same temperature.

Recipe Variations to Try

Lemon Coconut Jam Cake

Add the zest of one lemon to the batter and use lemon curd instead of jam for a bright, citrusy twist that’s perfect for spring gatherings.

Chocolate Coconut Jam Cake

Replace 25g of flour with cocoa powder and use cherry or raspberry jam for a Black Forest-inspired variation that’s absolutely divine.

Tropical Coconut Pineapple Cake

Substitute the jam with small pieces of fresh pineapple mixed with a tablespoon of brown sugar for an authentic tropical experience.

This coconut and jam cake recipe proves that sometimes the most cherished desserts are born from simple ingredients and lots of love. Whether you’re baking for a special celebration or just treating your family to something sweet, this cake delivers every single time. The combination of coconut’s tropical warmth and jam’s fruity sweetness creates a harmony that’s impossible to resist.

Happy baking, and don’t forget to share your beautiful creations with us – we love seeing how our recipes come to life in your kitchens!