I absolutely adored the fat, fluffy wedges of jam and coconut cake at school. It’s not a combination I see much today, but it makes for an instant nostalgia trip. This version is more of an “inspired by” cake, rather than an exact copy of the original. I’ve upped the coconut flavour in the sponge with both coconut milk and desiccated coconut, and generously increased the proportion of raspberry jam, because you can never have too much.
Jammy coconut cake
Prep 25 min
Cook 50 min
Serves 10-12
150g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla bean paste
2 large eggs
1 tbsp neutral oil
200g plain flour
30g desiccated coconut, plus extra to top
2½ tsp baking powder
¼ tsp salt
120ml full-fat coconut milk
For the buttercream
180g very soft unsalted butter
210g icing sugar, sifted
1 tsp vanilla bean paste
A pinch of salt
For the jam
150g raspberries
100g caster sugar
Juice of ½ lemon
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm round cake tin.
For the sponge, beat the butter, sugar and vanilla in a large bowl until very pale and creamy. Add the eggs one at a time, beating well after each addition, then mix in the oil.
In a second bowl, combine the flour, desiccated coconut, baking powder and salt. Add a third of this to the butter and egg mixture, followed by half the coconut milk, then fold in. Repeat twice, ending with the last of the flour mix.
Spoon the batter into the prepared tin and bake for 45-50 minutes, until the cake is well browned and a skewer inserted into the centre comes out clean. Remove and leave to cool completely.
To make the buttercream, put the butter and sugar in the bowl of a stand mixer and beat for four to five minutes, until fluffy and creamy. Add the vanilla and salt, and beat briefly to combine.
With the motor running, add two tablespoons of boiling water to help loosen and smooth the buttercream, then set aside until you’re ready to decorate.
To make the jam, gently heat the raspberries, sugar and lemon juice in a saucepan, stirring until the sugar dissolves, then bring to a boil. Let the mixture bubble and cook for four to five minutes, then take off the heat. It will thicken as it cools.
To assemble, remove the cooled cake from its tin, spoon the buttercream all over the top and use a spatula or the back of a spoon to make a dip in the middle. Spoon the jam into the well, sprinkle some more desiccated coconut on top, then slice and serve.
