Coconut Jam Cake Recipe

It’s always a good idea to make use of the items in your fridge, not just for money-saving, but to avoid accidentally letting good food spoil to waste. If you know how to make coco jam or have some sitting in your kitchen, it’s time to turn it into a sweet and delicious cake!

There are a lot of healthy coconut benefits known to mankind, and having a tasty treat while benefitting from them is one of the best advantages of coconut jam. Try this coconut jam recipe using ingredients from Flavors of Quezon for a creamier cake experience!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup unsweetened shredded coconut
• ½ cup butter (softened)
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• ½ cup Flavors of Quezon coconut jam (plus extra for topping)
• Extra shredded coconut for garnish

Preparation

Directions

1. Set your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and shredded coconut.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix in the coconut jam until well incorporated.
5. Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Mix until smooth.
6. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
7. Spread an additional layer of coconut jam on top of the cooled cake. Sprinkle extra shredded coconut for garnish.
8. Slice and enjoy!