Jammy Coconut Cake (Vegan!)

Hey there! I’ve got a delicious vegan recipe to share with you today – Jammy Coconut Cake! This cake is an absolute crowd-pleaser, and even non-vegans won’t be able to resist its moist and flavorful goodness. I remember the first time I made this cake for my friends, they couldn’t believe it was vegan. It’s packed with coconut flavor and topped with a sweet and tangy jam glaze. Trust me, you’re going to love it!

Why You’ll Love This Cake

I make this when I want to indulge in a sweet treat that’s also guilt-free. The combination of coconut and jam creates a delightful flavor profile that is both tropical and comforting. My family goes crazy for this cake because it’s incredibly moist and tender. Plus, it’s so easy to make, you don’t need any fancy ingredients or equipment. It’s the perfect dessert for any occasion or just a cozy night in. So let’s get started!

Ingredients

For the cake:

– 2 cups all-purpose flour

– 1 cup desiccated coconut

– 1 1/2 cups coconut milk

– 1 cup granulated sugar

– 1/4 cup coconut oil, melted

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

For the jam glaze:

– 1/2 cup your favorite jam (strawberry, raspberry, or apricot work great!)

– 2 tablespoons lemon juice

Note: Feel free to experiment with different flavors of jam to find your favorite combination!

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, combine the flour, desiccated coconut, sugar, baking powder, baking soda, and salt. Mix well.

3. In a separate bowl, whisk together the coconut milk, melted coconut oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Transfer the batter into the prepared cake pan and smooth the top with a spatula.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the jam glaze. In a small saucepan, heat the jam and lemon juice over low heat until melted and well combined.

8. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

9. Once the cake is completely cooled, pour the jam glaze over the top. Spread it evenly using a spoon or a pastry brush.

10. Slice and serve! This cake is best enjoyed within a day or two, but honestly, in my house, it never lasts that long!

Variations

I love experimenting with different flavors and textures in this cake. Here are a few variations you can try:

– Add a handful of chopped nuts, such as almonds or walnuts, to the batter for some extra crunch.

– Swirl some melted dark chocolate into the batter before baking for a decadent chocolate-coconut combo.

– If you’re a fan of citrus flavors, add the zest of one lemon or orange to the batter for a refreshing twist.

Equipment

You don’t need any fancy equipment to make this cake. A basic mixing bowl, a whisk, and a cake pan are all you need. If you don’t have a cake pan, you can use a square or rectangular baking dish as well. Just adjust the baking time accordingly.

Storage

Though honestly, in my house, this cake never lasts more than a day! But if you do have any leftovers, you can store them in an airtight container at room temperature for up to 3 days. The glaze may become slightly sticky, but the cake will still taste delicious.

Serving Suggestions

I personally love serving this cake with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes on top. It adds an extra layer of creaminess and crunch. Alternatively, you can enjoy it as is or serve it with a scoop of your favorite vegan ice cream. It’s the perfect dessert for any occasion!

Pro Tips

I’ve learned a few things from my experience making this cake, and I’m happy to share them with you:

– Make sure to sift the flour to avoid any lumps and achieve a lighter texture.

– If you want a more intense coconut flavor, substitute some of the coconut milk with coconut cream.

– Don’t worry if the batter looks a bit lumpy or uneven before baking. It will all come together beautifully in the oven.

FAQ

Q: Can I use gluten-free flour for this recipe?

A: Absolutely! You can use a gluten-free all-purpose flour blend as a 1:1 substitute for the regular flour.

Q: Can I use fresh coconut instead of desiccated coconut?

A: While fresh coconut will certainly add a lovely texture, desiccated coconut works best for this recipe as it absorbs the moisture better.

Q: Can I use a different type of oil instead of coconut oil?

A: Yes, you can use a neutral oil like vegetable or canola oil as a substitute for coconut oil. Just keep in mind that it may slightly alter the flavor.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake without the glaze. Wrap it tightly in plastic wrap and place it in an airtight container. It will keep well in the freezer for up to 3 months. Thaw it at room temperature before adding the glaze.

So there you have it – a delightful Jammy Coconut Cake that’s vegan-friendly and bursting with tropical flavors. I hope you enjoy making and devouring this cake as much as I do. Happy baking!