Simple Jam & Coconut Cake/gawa's kitchen/Easy dessert for the cold rainy days/Southafricanyoutuber

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought fruit spread

Fruit puree is lower in sugar.

Preheat the oven to 170°C (340°F).

In a mixing bowl, cream together 350 grams of butter and 1 and 3/4 cups of granulated sugar for 3-4 minutes until pale in color.

Add 6 large eggs one at a time, mixing well after each addition.

Stir in 2 teaspoons of vanilla extract until combined.

Sift in 2 and 3/4 cups of cake flour and add 1 teaspoon of baking powder, then combine.

Add 3 tablespoons of milk to loosen the batter and mix well.

Transfer the batter to a 2.2-liter baking dish.

Bake in the preheated oven at 170°C for 20 minutes, then lower the temperature to 150°C and bake for an additional 20-25 minutes until a skewer comes out clean.

Remove the cake from the oven and allow it to cool.

In a small bowl, microwave 3 tablespoons of apricot jam for 30 seconds and stir until melted.

Spread the melted jam over the cooled cake and sprinkle with desiccated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens