Coconut and Jam Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Comforting Coconut and Jam Cake is the mouthwatering, foolproof dessert recipe you need in your back pocket. You need only 6 ingredients to make both the cake and the topping. In just one hour, you’ll have a company-ready cake (serves 12!) so yummy you’ll want to save a few slices for yourself. This versatile treat is also perfect for a lunchbox cake, an after-school treat, or with a cup of tea.

• Harmony of taste: It may be a one-layer cake, but it brings together three complementary flavors.
• Perfect texture: Madeira cake is famed for its exceptional crumb and ideal balance of richness and lightness.
• Easy clean-up: What’s better than a one-bowl cake?
• New-to-you classic: Both elegant and homey, Madeira cake is a tried and true delight that will be your new favorite to pair with all kinds of frostings and fillings.
• Pretty! You know I love no-fuss cake decorating, and this nostalgic gem is effortlessly pretty.

Delectable Madeira cake is the star here, but don’t sleep on the raspberry jam! Using a berry jam is a delicious shortcut—much easier than making a fruit topping or filling from scratch—and elevates so many recipes. Especially in the summer when berries are plentiful, whip up one of my super-simple jam recipes to use in Raspberry Linzer Torte, Fresh Strawberry Cake, Classic Victoria Sponge, Peanut Butter and Jelly Sandwich Cookies, and Buttermilk Panna Cotta with Raspberry Jam.

Coconut and Jam Cake is iconic in Ireland and England. It is a classic cake that’s a favorite for afternoon tea. Tray bakes like this bring back fond memories of my childhood in Ireland. I know at first glance this might appear to be a simple cake, but the luscious combination of the buttery madeira cake, sweet raspberry jam and the dreamy drift of tropical coconut on top will have everyone coming back for more. Quality is everything in this humble snack cake, so use the best butter (of course, I recommend Irish butter!), whip out your best jam (you know the one), and use a good quality sweetened coconut. Trust me, you’re worth it!

Table of Contents

• What is Coconut and Jam Cake?
• Tools You Need
• Key Ingredients and Why
• How to Make Coconut and Jam Cake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Variations and Add-Ins
• More Quick Cake Recipes

What is Coconut and Jam Cake?

Coconut and Jam Cake is a simple, soft but sturdy snack cake, known as Madeira cake, covered with jam and sweetened coconut. It’s also known as coconut traybake, school cake, coconut jam cake, and coconut sponge cake.

• • Madeira cake got its name from Madeira wine, a sweet dessert wine from Portugal’s Madeira Islands, which was traditionally served with a slice.
  • Think of Madeira as midway between a light and airy sponge and a dense and rich pound cake.
  • Madeira is commonly served as a single-layer snack cake. But since it holds its shape so well, it’s also a go-to to cut into shapes, frost, and stack in layers.
• Jam and cake is a beloved combination in Ireland and the UK. Historically, cakes were only mildly sweet, and adding jam or other types of preserved fruit added flavor and color.
• In 19th-century England, it was common to pair a glass of sweet, rich wine from the Madeira islands with a lightly sweetened piece of cake. This simple baked good became known as Madeira cake. In Ireland, jam and coconut on top are one of the best-loved ways to enjoy this treat.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Measuring jug
• Kitchen scale (optional)
• 9×13 inch (23×33 cm) baking pan
• Parchment paper
• Stand mixer (optional) or an electric hand mixer
• Offset spatula

Key Ingredients and Why

Butter

• Butter provides fat and moisture, giving this coconut cake richness.
• Importantly, butter contributes to the cake’s tenderness by coating the flour and inhibiting gluten formation.
• Use room-temperature butter in this recipe. Here’s how to soften cold butter the right way.
• Substitute:
  • You can use solid coconut oil instead of butter.
  • Since solid coconut oil is 100% fat, you use less. In this recipe, use 3/4 cup (5.4 ounces/154 g) of solid coconut oil plus 3 tablespoons.
  • Note that using solid coconut oil instead of butter may yield a cake with a different texture and taste than a cake made with the original recipe.

Granulated sugar

• Granulated sugar sweetens the cake.
• Creaming the butter and sugar aerates the batter, giving the cake tenderness and lightness.
• Importantly, the sugar also attracts and holds moisture, which keeps this homemade cake soft and moist.
• Substitute: You can use the same amount of coconut sugar or light brown sugar in place of the granulated sugar, but note that the cake will be moister and softer, and it will have a slight molasses flavor.

Eggs

• Eggs bind the ingredients together into a cohesive, smooth mixture.
• Additionally, eggs give the cake rich flavor and add moistness.
• Room-temperature eggs blend better and create a smooth batter. Here’s how to bring your eggs to room temperature quickly.
• Substitutes: You can use the following substitutes for each egg:
  • Flaxseed eggs (use one tablespoon of ground flaxseed plus three tablespoons of water per egg, mix, and set aside for 5 minutes before adding to the batter).
  • 1/4 cup (2 oz/ 60 ml) yogurt per egg
  • For more tips, see my 12 Best Egg Substitutes for Baking and How to Use Them. Note that using egg substitutes may result in a cake with a different taste and texture than a cake made with the original recipe.

Self-rising flour

• Self-rising (also known as self-raising flour) is a pre-mixed blend of plain flour, baking powder, and sometimes a pinch of salt.
• This convenient and time-saving baking product is popular in many parts of the world, including Ireland, and it’s used to make this traditional cake.
• Make your own self-rising flour so you’ll always have it on hand. It’s handy for many recipes, including my Best-Ever Irish Scones and The Ultimate Chocolate Cobbler.

Raspberry jam

• Raspberry jam is a bright blend of sweet and tart flavors that’s a lovely contrast to the buttery cake.
• The ruby red glossy jam makes the cake look festive.
• Make your own with my 3-Ingredient Homemade Jam recipe! You can use fresh raspberries or frozen raspberries.
• Substitute: Raspberry jam is traditional here, but you can also use strawberry jam.

Shredded, sweetened coconut

• Coconut adds tropical sweetness, a lovely chewiness, and visual appeal.
• Although I prefer shredded, sweetened coconut on this cake because it’s more widely available and moister, you can use desiccated coconut.
  • Desiccated coconut is unsweetened, finely ground coconut.

How to Make Coconut and Jam Cake

1. Prepare to bake: Preheat the oven to 350°F (180°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper. Set aside.
2. Cream the butter and sugar: In the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer), cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add eggs: Lower the speed to medium and whisk in the eggs one at a time.
4. Finish the batter: Sift in the flour and fold it in to the butter mixer. 

5. Bake the cake: Spread into your prepared pan and bake for 35-40 minutes, until a thin knife inserted in the center comes out clean.

6. Add jam and coconut: Let cool completely in the baking tin, about 30 minutes, then spread evenly with warm jam and sprinkle with the shredded coconut.
7. Serve and enjoy: Serve a big square with a cup of tea! Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for 4 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Proper temperature: Before you begin, let the eggs come to room temperature, and make sure the butter is softened so the batter comes together smoothly and easily.
• Jam Options: Raspberry Jam is traditional, but you can use any jam that you like.
• Make it zingier: Use raspberry curd instead of raspberry jam for a slightly more tart flavor.
• Toastier flavor: You can try toasting the coconut before you top the cake: place the coconut in a dry frying pan over medium-low heat and cook, stirring frequently, until golden brown.
• Prep in advance: This cake can be made ahead and frozen. It is best to freeze it before you add the jam and coconut, or it can get soggy as it defrosts.

Make Ahead and Storage Instructions

• Make-ahead tips: This cake can be made ahead and frozen for up to 8 weeks.
  • Freeze the cooled, plain cake without the jam and coconut.
  • To freeze, wrap the cake well cling film and plastic wrap, and place in a freezer bag or an airtight container.
  • Let the wrapped cake defrost at room temperature for a few hours, then unwrap and let sit for 15 minutes before topping with jam and coconut
• How to store leftovers: Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for 4 days.

FAQs

Can I make this without eggs?

• Yes, you can make this Jam and Coconut Cake without eggs.
• You can use plain yogurt, which contributes moisture and flavor. Use 1/4 cup (2 oz/ 60 ml) yogurt per egg.
• Another excellent substitute is flaxseed eggs, which are great emulsifiers (use one tablespoon of ground flaxseed plus three tablespoons of water per egg, mix, and let rest for 5 minutes before mixing into the batter).
• There are more ideas in my guide, 12 Best Egg Substitutes for Baking and How to Use Them.
• Note that using egg substitutes may result in a cake with a different taste and texture than a cake made with the original recipe.

Is it possible to make this cake gluten-free?

• Yes, you can make this cake gluten-free.
• Use an equal amount of 1:1 gluten-free self-rising baking mix
• Alternatively, use an equal amount of 1:1 gluten-free blend flour or my Easy Almond Flour Baking Mix, plus 4 1/2 teaspoons of baking powder. 
• The self-rising flour contains baking powder and salt, so you must add them if you use gluten-free baking mix here.

Variations and Add-Ins

• Change up the flavour by adding 1/2 teaspoon of vanilla extract or 1/4 teaspoon of almond extract, or 1 teaspoon of lemon zest.
• A thin layer of homemade chocolate ganache, dulce de leche, or lemon curd in place of the jam would be equally delicious on this cake!
• Instead of using raspberry jam as a topping, you can swirl it into the batter and bake.
• Don’t like coconut? Top with sprinkles, sliced almonds, toasted and chopped pecans or walnuts instead!
• Add a finishing touch with a dusting of powdered sugar and some fresh raspberries scattered on top.
• Serve with custard or ice cream.

More Quick Cake Recipes

• Easy Pineapple Cake
• Traditional Irish Spice Cake
• Apple Snack Cake
• Simple Vanilla Sheet Cake
• Lemon Yogurt Loaf Cake

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