Coconut and Jam Cake

Prep Time: 15 mins.
Cook Time: 30 mins.
Yield: 12

Recipe by: Reem Alawar

When I think of holiday desserts, my mom’s jam and coconut cake comes to mind! This cake is completely versatile and can be used as a base for interchangeable flavors.

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Ingredients

3 Eggland's Best eggs, large

Dash of salt

1 tsp. of vanilla

1 Tbsp. Lemon zest

2 cups sugar, sifted

3 cups flour

3 tsp. of baking powder

1 cup vegetable oil

1.5 cups milk

1 cup coconut flakes

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Preparation

Preheat oven to 350°F, lightly grease a 13x9 baking pan and set aside
In a large stand mixer combine sugar, salt, sifted flour, and baking powder.
Next, add in lemon zest, vanilla, and eggs.
Next, add in milk, oil, and 1 cup of coconut flakes.
Pour batter into prepared 13 x 9 pan.
Bake for 30 minutes.
Remove from oven and allow to cool before spreading jam and remainder of coconut flakes on top.
Enjoy!

Recipe Notes: Cake can be made ahead of time and stored in the fridge for freshness

Nutrition

Information per Serving
Serving Size	12
Calories	456
Fat	22.3g
Saturated Fat	6.2g
Cholesterol	46mg
Sodium	33mg
Carbohydrates	60.4g
Dietary Fiber	1.5g
Protein	6g