Jammy Coconut Cake (Vegan!)
I first created this Jammy Coconut Cake back in 2022 and it's still a firm favourite for me. As a lover of anything coconut AND jam flavoured, this is my dream cake. It has a sweet, jammy centre which we make by mixing some of the cake batter with raspberry jam.
Ingredients
- 250 g self raising flour
- 1 tsp baking powder
- 150 g caster sugar
- 1 tsp vanilla extract
- 250 ml milk of choice - ensure it is at room temperature I used coconut milk for extra coconut flavour (not the canned type)
- 1 tsp apple cider vinegar
- 90 g dessicated coconut, ground just add to a blender and pulse for a few seconds until a finer texture forms
- 80 g coconut oil melted and cooled slightly
- Pinch salt
- 4 tbsp raspberry jam
Icing
- 250 g icing sugar / powdered sugar
- 1-2 tbsp coconut milk
Instructions
- Preheat 180C, then grease and line a loaf tin with baking paper.
- In large bowl, whisk together the oil, milk (at room temperature), vinegar, sugar and vanilla.
- Sieve in the flour and baking powder, then add the ground coconut and the pinch salt. Stir until a batter forms.
- Take out 1/2 cup of the batter and add to a small bowl along with the jam and stir together.
- Add approx 2/3 of the batter to the loaf tin, then add the jammy batter and spread with a knife. Add the rest of the batter and smooth over.
- Place in the oven to bake for 45-50 mins (turn it round half way through) or until a knife comes out clean. Let it cool in the tin for 15 mins before removing and letting it cool.
- Make the icing by stirring the ingredients together until smooth. Spread over the cake once it's cool and sprinkle with some toasted coconut flakes or dessicated coconut.