Coconut Cake With Blackberry Jam

Olivia Homecook
by Olivia Homecook
30 Pieces
1 hr

Got some jam lying around that you want to use up?

This texture and flavour-packed coconut cake caters for just that and being able to cut it into bite-sized, handheld bits makes it perfect for sharing, taking along with you in a box, or as a tea-time party dessert!

The flexibility of this cake is the fact that you can use any jam you would like, so if you don't have blackberry jam, strawberry, raspberry, or marmalade works well too!

Even more, you could easily have 4 different jams in this cake by applying them onto different sections of the cake or by mixing them!

For more recipe ideas, please visit my IG: olivia_homecook

Coconut Cake With Blackberry Jam
Recipe details
  • 30  Pieces
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Crunch crust
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 6.4 oz or 180 grams cold butter, chopped into small cubes
Coconut filling
  • 4 eggs, lightly whisked
  • 1 cup granulated sugar
  • 1 tbsp grated lemon rind
  • 4 tbsps fresh lemon juice
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tbsp milk
  • 1¼ cup shredded coconut
  • 6 tablespoons blackberry jam
For the crunch crust
Preheat the oven to 350°F or 175°C. Line the baking pan (9½" x 9½" size) with a baking sheet that is longer than the tray so that there is excess paper hanging from two sides.
In a large bowl, add the flour, sugar and butter. Using your fingers, squeeze and work the butter into the flour. The mixture should resemble fine breadcrumbs. Pour the mixture into the prepared pan and press the mixture evenly over the base of the pan with the back of a spoon or using the bottom of a glass.
Bake in a preheated oven for about 15 minutes or until lightly golden.
When it is done, take out from the oven and let it rest for 5 minutes before spreading the jam on top, and then adding the coconut mixture.
For coconut filling
In a large bowl, whisk the eggs, sugar, lemon rind, lemon juice, baking powder, salt, and vanilla extract.
Add flour and milk, mixed well.
Add one cup of the shredded coconut, mix until well combined. Pour the mixture into the layered dough and jam. Sprinkle evenly with the remaining ¼ cup of shredded coconut.
Bake in the over for further 20-25 minutes until golden brown.
Take out of the oven and let the cake cool completely before cutting into squares.