Jam and Coconut Cakes

These Jam and Coconut Cakes are a simple homemade dessert with a bakery-style charm. Soft vanilla cake squares are dipped in warm raspberry jam and coated in desiccated coconut for the perfect balance of flavor and texture. They’re an easy yet impressive treat for afternoon tea, holiday gatherings, or everyday snacking.

Course Dessert

Cuisine American

Keyword afternoon tea, cake, coconut, raspberry

Prep Time 15

Cook Time 30

Finishing Time 20

Total Time 1 5

Servings

Calories 183kcal

Ingredients

1½ sticks butter softened
1 cup granulated sugar
3 large eggs lightly beaten
1 teaspoon vanilla bean paste
1 cup all-purpose flour
½ tablespoon cornstarch
1½ teaspoon baking powder
Pinch of salt
2 tablespoons whole milk
2 cups high-quality raspberry jam or jelly
1 cup unsweetened desiccated shredded coconut

Instructions

Begin by preheating your oven to 375°F. Grease an 8-inch square pan and line it with parchment paper.
In a large bowl, beat the butter and sugar together until the mixture becomes very light and fluffy, about five minutes.
Gradually mix in the beaten eggs, ensuring each addition is fully incorporated before adding more. Sift the flour, cornstarch, and baking powder into the bowl, then add the salt and milk. Stir everything together until smooth and well combined.
Spread the batter evenly into the prepared pan. Place the pan on the middle rack of the oven and bake for 25 to 30 minutes or until a light golden color and a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for five minutes before transferring it to a wire rack to cool completely. Wrap it in plastic wrap and leave it overnight to make cutting easier.
Next, use a serrated knife to trim the edges for a clean finish. Cut the cake into 25 equal squares, each about 1½ inches in size.
In a small saucepan, warm the jam with three tablespoons of water over low heat, stirring until smooth and runny.
Spread the shredded coconut on a plate or shallow dish. One at a time, dip each cake square into the warm jam, ensuring it is fully coated. Let any excess drip off before rolling the cake in the coconut, covering all sides evenly. Place the coated cakes on a sheet of parchment paper.
Let them sit at room temperature for about an hour to set before serving.

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