Jam and Coconut Cake
A large, easy-to-make dessert cake with jam and coconut, perfect for parties or freezing.
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- •4 Eggs
- •1 tsp Vanilla extract
- •1 cup Sunflower oilCan use vegetable oil as an alternative
- •1 cup Desiccated coconut
- •1 cup Sugar
- •2 cups Self-raising flourIf using plain flour, add extra baking powder
- •2 tsp Baking powderNot baking soda
- •1/2 tsp Salt
- •Strawberry jamFor topping
- •Desiccated coconutFor topping
- 1
Preheat the oven to 170°C (330°F).
5 min
- 2
Grease a large baking tin with lard, butter, oil, or shortening.
3 min
- 3
In a large bowl, whisk eggs and vanilla extract.
2 min
- 4
Add sunflower oil and whisk again.
1 min
- 5
Stir in desiccated coconut and sugar.
2 min
- 6
Sift in self-raising flour, baking powder, and salt. Stir gently.
3 min
- 7
Pour the batter into the prepared baking tin and tap gently to remove air bubbles.
2 min
- 8
Bake for 45 minutes. Check doneness with a cocktail stick.
45 min
- 9
Cool on a wire rack for 10 minutes, then remove from the tin.
10 min
- 10
Spread strawberry jam over the warm cake and sprinkle with desiccated coconut.
5 min
- 11
Cut into portions and serve or freeze for later.
10 min
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Pizza
Any style of pizza