#jam&coconutsponge#jamspongecake jam & coconut sponge recipe| easy sponge cake|homemade 786

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

fruit jam

🥗Healthier: fruit puree

💰Cheaper: homemade jam

Fruit puree can be a healthier option, and homemade jam can save costs.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

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

Stir in the coconut milk and vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the shredded coconut gently to incorporate.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, spread a layer of fruit jam on top of one cake layer.

Place the second layer on top and frost the cake with a mixture of powdered sugar, milk, and coconut extract.

Garnish with additional shredded coconut on top.

Cooking Techniques

Spice Level:

Allergens