Coconut Jam Cake
A moist, flavorful cake featuring aromatic spices, coconut, raisins, and a rich blackberry jam layer. Perfect for special occasions or teatime, this layered treat combines sweet, spicy, and nutty flavors with a hint of tropical coconut, appealing to those who enjoy indulgent, fruit-filled desserts.
Ingredients
Instructions
- Cream butter, sugar, and eggs together.
- Add all other ingredients and mix well.
- Divide batter into three layers or bake as a single cake and layer later.
- Bake at 350°F for 25 to 30 minutes.
- Allow to cool before assembling or serving.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites until stiff peaks form before folding them into the batter. You can substitute the buttermilk with yogurt or sour cream if needed. If you don't have allspice, a combination of nutmeg and cloves can work as a substitute. Adding a pinch of nutmeg can enhance the warm flavors. Consider using pecans instead of mixed nuts for a richer taste.
Serving Suggestions
Serve slices of Coconut Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Lemon Custard for a delightful dessert duo. Consider serving it alongside a cup of tea or coffee for a cozy afternoon snack or as part of a dessert buffet featuring other sweet treats.
Storage & Reheating
Store any leftover Coconut Jam Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Jam Cake contains roughly 637 calories, with 8g protein, 76g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (33% of the Daily Value), vitamin C (26% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 883mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of jam for this recipe?
Yes, you can substitute blackberry jam with other fruit preserves like raspberry or apricot jam. Each will impart a unique flavor to the cake, so feel free to experiment based on your preferences or what you have on hand.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, or add it separately, to maintain the cake's structure and texture.
How can I make this cake more festive for a holiday gathering?
To make the Coconut Jam Cake more festive, consider adding a layer of coconut frosting or a sprinkle of toasted coconut on top. You could also incorporate seasonal spices like nutmeg or cloves to enhance the holiday flavors. Pair it with Filled Kolackys for a delightful dessert spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).