Coconut Jam Cake Recipe | Easy Coconut Jam Cake Recipe | How to make Coconut Jam Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine can be more economical.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but white sugar is often less expensive.

desiccated coconut

🥗Healthier: shredded coconut

💰Cheaper: dried coconut flakes

Shredded coconut can provide a similar texture with potentially lower cost.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Fruit preserves can be lower in sugar, while store brands often offer savings.

Start by adding 1.5 cups of semolina into a bowl.

Add 1 cup of sugar to the semolina and mix them together.

Grind the mixture until it becomes a fine powder.

In another bowl, add 0.5 cup of oil, 0.5 cup of yogurt, and 0.5 cup of milk, mixing them together.

Add 1 teaspoon of vanilla essence to the mixture and mix again.

Combine the ground semolina and sugar mixture into the wet ingredients and mix until smooth.

Let the mixture rest for about 1 hour to allow the semolina to swell.

After resting, mix in 1.5 cups of desiccated coconut.

Add 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt to the mixture and mix well.

Adjust the batter consistency by adding milk gradually until it reaches a normal thickness.

Grease a cake mold with oil and line it with butter paper.

Pour the batter into the prepared cake mold and tap it a few times to settle it evenly.

Bake in a preheated oven at medium heat for about 45 minutes.

Once baked, allow the cake to cool slightly before removing it from the mold.

Prepare 2-3 tablespoons of strawberry jam in a bowl and melt it in the oven until it becomes thinner.

Spread the melted strawberry jam over the top of the cooled cake.

Sprinkle desiccated coconut over the jam layer evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens