Lemon Jam Cake with Coconut Topping

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Lemon Jam Cake with Coconut Topping

A soft lemon-flavored cake with a fruit jam center and coconut finish

Yield

1 round cake (20–22 cm / 8–9 inches)
Serves 8–10

Oven Temperature

180°C (350°F)

Ingredients

Cake Batter

  • 2 large eggs, at room temperature

  • 100 g (½ cup) granulated sugar

  • 1 packet vanilla sugar (or 1 teaspoon vanilla extract)

  • Juice of 1 lemon

  • 50 ml (¼ cup) vegetable oil

  • 50 ml (¼ cup) milk

  • 200 g (1⅓ cups) all-purpose flour

  • 10 g (2 teaspoons) baking powder

Filling and Topping

  • Fruit jam (apricot, strawberry, or preferred variety)

  • Shredded coconut, for topping

Instructions

1. Prepare the Batter

  1. In a large mixing bowl, combine the eggs, granulated sugar, and vanilla sugar.

  2. Whisk for 2–3 minutes, until the mixture becomes pale and slightly thickened.

  3. Add the lemon juice, vegetable oil, and milk. Mix until fully combined.

  4. Sift the flour and baking powder together.

  5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until smooth and free of lumps.

2. Assemble the Cake

  1. Preheat the oven to 180°C (350°F).

  2. Lightly grease a round baking pan and line the base with parchment paper if desired.

  3. Pour half of the batter into the prepared pan and spread evenly.

  4. Spoon the jam over the batter in small portions, keeping a slight margin from the edges of the pan.

  5. Carefully pour the remaining batter over the jam layer and smooth the surface gently.

3. Bake

  1. Place the pan in the preheated oven.

  2. Bake for 25–30 minutes, until the cake is evenly golden and a skewer inserted into the cake portion comes out clean.

  3. Remove from the oven and allow the cake to rest in the pan for 10 minutes.

4. Finish the Cake

  1. While the cake is still warm, spread a thin, even layer of jam over the surface.

  2. Sprinkle shredded coconut evenly across the top.

  3. Allow the cake to cool further before slicing.

Storage

  • Store at room temperature in a covered container for up to 2 days

  • Refrigerate for longer storage if preferred

Serving Notes

This cake can be served warm or at room temperature. The lemon flavor provides balance to the sweetness of the jam, while the coconut topping adds texture.

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