Coconut and Jam Cake
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.
Ingredients
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
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
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Learn More| 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 |
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