Raspberry Coconut and Jam Cake

If you ask me, coconut and jam cake is one of those recipes that feels like a warm hug.

This simple layer cake combines buttery vanilla sponge with sweet coconut and tart raspberry jam. The desiccated coconut gives you a nice texture throughout, while the jam adds pockets of fruity flavor.

It comes together with basic pantry staples and a few good-quality ingredients like real butter and your favorite jam. A topping of toasted coconut finishes the whole thing off.

It’s an easy dessert that works for afternoon tea or a casual gathering with friends.

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What Kind of Coconut Should I Use?

For this cake, you’ll want to use shredded or desiccated coconut, which you can find in the baking aisle of most grocery stores. Sweetened coconut will give you a slightly sweeter cake with more moisture, while unsweetened coconut offers a more subtle coconut flavor and lets the raspberry jam really shine through. Either option works great, so it really comes down to your personal preference. If you can only find coconut flakes, those will work too – just give them a rough chop so they mix into the batter more evenly.

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Options for Substitutions

This simple cake is pretty forgiving when it comes to swaps:

• Butter: You can use margarine or a neutral oil like vegetable or canola oil instead. If using oil, use about 140 g (roughly 80% of the butter amount) and the cake will be slightly denser but still moist.
• Raspberry jam: Any jam works great here – strawberry, apricot, blackberry, or even lemon curd if you want something tangy. Just stick with about the same amount.
• Coconut: If you’re not a coconut fan, you can leave it out entirely or replace it with ground almonds or chopped nuts. The texture will be a bit different but still tasty.
• Milk: Any milk substitute works fine – almond milk, oat milk, or soy milk. You can even use water in a pinch, though milk adds a bit more richness.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 60 g of applesauce, though the texture will be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this cake is not properly creaming the butter and sugar together – you want to beat them for at least 3-4 minutes until the mixture is light and fluffy, which creates a better texture in the finished cake.

Another common error is adding the eggs too quickly, which can cause the batter to curdle and result in a dense cake, so crack them in one at a time and make sure each egg is fully mixed in before adding the next.

Don’t skip cooling the cake completely before adding the jam, as spreading it on a warm cake will cause the jam to melt and soak into the cake instead of staying on top as a nice layer.

Finally, check your cake at the 50-minute mark by inserting a toothpick in the center – if it comes out clean, it’s done, and leaving it in too long will dry it out since coconut can make cakes bake faster than expected.

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What to Serve With Coconut and Jam Cake?

This coconut and jam cake is perfect for afternoon tea or as a dessert, and it pairs beautifully with a hot cup of tea or coffee. I love serving it with a dollop of whipped cream or vanilla ice cream on the side, especially when the cake is still slightly warm. Fresh berries like raspberries or strawberries make a nice addition since they complement the raspberry jam already in the cake. For a more indulgent treat, try it with a drizzle of custard or even a scoop of coconut ice cream to play up those tropical flavors.

Storage Instructions

Store: Keep your coconut and jam cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The jam filling keeps it nice and moist, so it actually tastes great even a few days later.

Freeze: This cake freezes really well for up to 3 months. Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole cake wrapped tightly. It’s perfect for when you want to bake ahead for a party or just have a sweet treat ready to go.

Serve: If you’ve frozen the cake, just let it thaw at room temperature for a couple of hours before serving. It’s delicious served at room temperature or even slightly chilled from the fridge on a warm day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 35-40 g
• Fat: 170-185 g
• Carbohydrates: 430-450 g

Ingredients

For the cake:

• 6.5 oz unsalted butter (I like Kerrygold unsalted butter for this)
• 6.5 oz sugar
• 3 large eggs (room temperature, about 70°F)
• 6.4 oz flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 2.8 oz desiccated coconut
• 2 tbsp milk
• 1 tsp vanilla extract

For the topping:

• 5.5 oz raspberry jam (I use Bonne Maman for the best flavor and texture)
• 0.8 oz desiccated coconut

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F.

While it heats, line an 8×8 inch baking pan (or similar 2-quart capacity) with parchment paper, allowing some overhang on the sides for easy removal later.

This prevents sticking and ensures even browning.

Step 2: Cream Butter and Sugar

• 6.5 oz unsalted butter, softened
• 6.5 oz sugar

In a large mixing bowl, combine softened butter and sugar.

Using an electric mixer or wooden spoon, cream them together for 2-3 minutes until the mixture is pale, fluffy, and light.

This aerates the batter and creates a tender crumb—the foundation of a great cake.

I always use Kerrygold unsalted butter because it has a richer flavor that makes this cake taste more luxurious.

Step 3: Incorporate Eggs and Dry Ingredients

• 3 large eggs, room temperature
• 6.4 oz flour
• 1 tsp baking powder
• 2.8 oz desiccated coconut

Add room temperature eggs one at a time to the creamed mixture, beating well after each addition to ensure they’re fully incorporated and the batter stays emulsified.

In a separate small bowl, whisk together flour, baking powder, and the 2.8 oz of desiccated coconut.

Gently fold this dry mixture into the wet ingredients using a spatula, being careful not to overwork the batter—overmixing develops gluten and can make the cake tough.

Step 4: Finish Batter and Pour into Pan

• batter from Step 3
• 2 tbsp milk
• 1 tsp vanilla extract

Stir the milk and vanilla extract into the batter until just combined.

Pour the batter into your prepared pan and smooth the top gently with a spatula.

The batter will be thick but pourable—this is the right consistency for a tender, moist cake.

Step 5: Bake the Cake

Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The top should be golden brown.

Let the cake cool completely in the pan—this allows it to set properly and makes it easier to spread the jam without it breaking apart.

Step 6: Top with Jam and Coconut

• cooled cake from Step 5
• 5.5 oz raspberry jam
• 0.8 oz desiccated coconut

Once the cooled cake is completely cooled, spread the raspberry jam evenly over the top in a thin, even layer.

I use Bonne Maman jam because it has the perfect balance of sweetness and tartness, plus a chunky texture that feels homemade.

Finally, sprinkle the remaining 0.8 oz of desiccated coconut over the jam, pressing it gently so it adheres.

Slice and serve at room temperature for the best flavor.

Raspberry Coconut and Jam Cake

Delicious Raspberry Coconut and Jam Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 slices

Calories 3500 kcal

Ingredients

  

For the cake::

• 6.5 oz unsalted butter (I like Kerrygold unsalted butter for this)
• 6.5 oz sugar
• 3 large eggs (room temperature, about 70°F)
• 6.4 oz flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 2.8 oz desiccated coconut
• 2 tbsp milk
• 1 tsp vanilla extract

For the topping::

• 5.5 oz raspberry jam (I use Bonne Maman for the best flavor and texture)
• 0.8 oz desiccated coconut

Instructions

 

• Preheat your oven to 350°F. While it heats, line an 8x8 inch baking pan (or similar 2-quart capacity) with parchment paper, allowing some overhang on the sides for easy removal later. This prevents sticking and ensures even browning.
• In a large mixing bowl, combine softened butter and sugar. Using an electric mixer or wooden spoon, cream them together for 2-3 minutes until the mixture is pale, fluffy, and light. This aerates the batter and creates a tender crumb—the foundation of a great cake. I always use Kerrygold unsalted butter because it has a richer flavor that makes this cake taste more luxurious.
• Add room temperature eggs one at a time to the creamed mixture, beating well after each addition to ensure they're fully incorporated and the batter stays emulsified. In a separate small bowl, whisk together flour, baking powder, and the 2.8 oz of desiccated coconut. Gently fold this dry mixture into the wet ingredients using a spatula, being careful not to overwork the batter—overmixing develops gluten and can make the cake tough.
• Stir the milk and vanilla extract into the batter until just combined. Pour the batter into your prepared pan and smooth the top gently with a spatula. The batter will be thick but pourable—this is the right consistency for a tender, moist cake.
• Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown. Let the cake cool completely in the pan—this allows it to set properly and makes it easier to spread the jam without it breaking apart.
• Once the cooled cake is completely cooled, spread the raspberry jam evenly over the top in a thin, even layer. I use Bonne Maman jam because it has the perfect balance of sweetness and tartness, plus a chunky texture that feels homemade. Finally, sprinkle the remaining 0.8 oz of desiccated coconut over the jam, pressing it gently so it adheres. Slice and serve at room temperature for the best flavor.