Benjamina Ebuehi’s recipe for coconut jam cake | Cake

I I absolutely loved the big, fluffy wedges of jam and coconut cake at school. It’s not a combination I see a lot today, but it creates an instant nostalgia trip. This version is more of an “inspired by” cake than an exact copy of the original. I enhanced the coconut flavor of the sponge cake with coconut milk and desiccated coconut, and generously increased the proportion of raspberry jam, because you can never have too much.

Coconut jam cake

Preparation 25 minutes
Cook 50 minutes
Serves 10-12

150g unsalted buttersoftened, plus extra for lubrication
200g caster sugar
1 teaspoon vanilla bean paste
2 large eggs
1 tablespoon of neutral oil
200 g plain flour
30g desiccated coconutplus extra on top
2½ teaspoons baking powder
¼ teaspoon of salt
120 ml whole coconut milk

For the buttercream
180 g unsalted sweet butter
210 g of icing sugarThames
1 teaspoon vanilla bean paste
A pinch of salt

For the jam
150g raspberries
100g Powdered sugar
½ juice lemon

Heat the oven to 180°C (160°C fan)/350F/gas 4, grease and line a 20cm round cake tin.

For the sponge cake, beat the butter, sugar and vanilla in a large bowl until very pale and creamy. Add the eggs one by one, beating well after each addition, then add the oil.

In a second bowl, mix the flour, grated coconut, baking powder and salt. Add a third to the butter and egg mixture, followed by half the coconut milk, then fold in. Repeat twice, ending with remaining flour mixture.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove and let cool completely.

To make the buttercream, place the butter and sugar in the bowl of a stand mixer and beat for four to five minutes, until fluffy and creamy. Add the vanilla and salt and beat briefly to combine.

While the motor is running, add two tablespoons of boiling water to help loosen and smooth the buttercream, then set aside until you are ready to decorate.

To make the jam, gently heat the raspberries, sugar and lemon juice in a saucepan, stirring until the sugar dissolves, then bring to the boil. Let the mixture bubble and cook for four to five minutes, then remove from the heat. It will thicken as it cools.

To assemble, remove the cooled cake from its pan, pour the buttercream all over the top and use a spatula or the back of a spoon to make a dip in the middle. Pour the jam into the well, sprinkle with a little desiccated coconut, then slice and serve.