Jam and Coconut Cake

Jam and coconut cake - a dense butter cake made with powdered sugar that, once baked, gets generously coated with jam and sprinkled with coconut. The recipe calls it a sponge, but to me it's more of a pound cake: incredibly tasty and not complicated at all. With the jam and coconut, it turns into a beautiful, rich-looking bake - I recommend it!

Jam and Coconut Cake

A butter cake made with powdered sugar, coated with plum jam and sprinkled with coconut flakes. Simple, elegant teatime baking.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 200 g wheat flour
• 200 g powdered sugar
• 200 g butter room temperature
• 3 eggs
• 1 tsp baking powder
• 1 pinch vanillin
• 100 g plum jam or any other jam
• 50 g coconut flakes

Method

 

1. Whip the room-temperature butter with the powdered sugar into a fluffy mixture.
2. Without stopping the mixer, add the eggs one at a time - the mixture should become airy.
3. Turn off the mixer, sift in the flour with the baking powder and vanillin, and fold in with a spatula.
4. Pour the batter into a pan and bake at 180°C for 30-35 minutes. Check with a dry toothpick.
5. Let the cake cool.
   
6. Coat the cake generously with jam and sprinkle with coconut flakes. Enjoy!
   

Notes

I used plum jam, but any jam works - one with a bit of tartness is best.

Tips

• The butter needs to be at room temperature - only then will it whip up with the powdered sugar into a truly fluffy mixture.
• Add the eggs one at a time without stopping the mixer, so the mixture doesn't split.
• Fold in the flour with a spatula, mixer off - overbeating will make the cake dense.
• The jam can be any kind; I used plum jam - its tartness nicely balances the sweetness of the cake.