Icing For Jam Cake
A rich, coconut and nut-topped icing perfect for jam cake, offering a sweet, creamy, and nutty flavor that complements the moist cake layers beautifully.
Ingredients
Instructions
- Combine sugar with flour in a saucepan.
- Add evaporated milk and butter to the mixture.
- Cook over medium heat until thickened.
- Stir in coconut and chopped nuts before spreading on the cake.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of salted. You can substitute half of the sugar with powdered sugar for a smoother icing. If you want a more pronounced coconut flavor, use coconut cream instead of evaporated milk. This icing can also be used on other cakes, like Browning Pudding, for a delightful twist.
Serving Suggestions
This icing is perfect for spreading over a warm jam cake or any sponge cake. For a delightful presentation, top the icing with additional chopped nuts or toasted coconut. It pairs beautifully with a cup of coffee, making it a perfect accompaniment to brunch or dessert. Consider serving it alongside Early Bird Coffee Cake for a delightful treat.
Storage & Reheating
Store leftover icing in an airtight container in the refrigerator for up to a week. To reheat, place it in a saucepan over low heat, stirring constantly until it reaches a spreadable consistency. Avoid overheating to prevent the icing from separating.
Nutrition & Diet Analysis (per serving)
Each serving of Icing For Jam Cake contains roughly 1715 calories, with 18g protein, 157g carbohydrates, and 118g fat. It is an excellent source of vitamin C (66% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of vitamin A. It also contributes 11g of dietary fiber toward your daily target.
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 make this icing ahead of time?
Yes, you can prepare the icing a day in advance. Store it in the refrigerator in an airtight container. Just remember to reheat it gently before using to achieve the right consistency.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can use whole milk or a mixture of milk and cream. For a dairy-free option, try using almond milk or coconut milk, adjusting the quantity to achieve a similar texture.
How can I make this icing less sweet?
To reduce the sweetness of the icing, you can decrease the sugar by up to a cup and increase the flour slightly to maintain the right texture. Additionally, adding a pinch of salt can help balance the sweetness.
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).