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Soft Pink Coconut Jam Cakes

Tender coconut cakes tinted pink and filled with sweet fruity jam.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup coconut milk full-fat
  • 0.5 cup shredded coconut sweetened
Filling
  • 0.75 cup strawberry or raspberry jam

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and coconut milk.
  5. Fold in coconut and pink food coloring.
  6. Fill liners halfway. Add 1 tsp jam. Cover with batter.
  7. Bake 16–18 minutes. Cool on wire rack.

Notes

Use thick jam to avoid sinking. Chill jam before filling.