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Soft Pink Coconut Jam Cakes

Soft pastel coconut sandwich cakes filled with sweet coconut jam.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 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 fine
Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup coconut jam

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and salt together in a bowl.
  3. Cream butter and sugar until light and fluffy, then add eggs and vanilla.
  4. Alternate adding dry ingredients and coconut milk, mixing gently.
  5. Fold in shredded coconut and pink food coloring.
  6. Scoop batter onto baking sheets and bake for 12–15 minutes.
  7. Cool cakes completely before filling.
  8. Prepare filling and sandwich cakes together before serving.

Notes

Use gel food coloring for best pastel results.