Coconut cake with orange and strawberry jam
So good and so Simple!
In this coconut cake, I want to bring more of a winter atmosphere. The smell of oranges and the strawberry jam flavor really kick in and emphasize the coconut aroma.
What makes this coconut cake so good?
Good question. I'd say it's probably the different textures in the cake — at first glance they seem unrelated, but after tasting it you'll see the logic behind the layers. The base is simple: flour, eggs, sugar, and butter, with a refreshing hit of orange juice and orange zest. Orange juice and orange zest really kick the flavors up a notch and bring those winter smells. The middle layer is a strawberry jam that divides the layers but also connects them. Orange, strawberry, coconut — there's logic right there. Stack it up properly so no flavor overpowers the others, and you're in for a very surprising bite. The last layer is made from egg whites, sugar, and coconut, which gives the cake a fluffy, airy texture.
Fancy coconut cake appearance - simple and easy making
In general, I'd say there are two kinds of coconut cakes: one is from the pound cake family, and the second is the layered, cream-filled cake. The pound cake is delicious and probably my personal favorite. I love the layered cake too, but the cream between the layers and all the toppings are too much of a hassle. This coconut cake, though, is a bit of both worlds — the base is pound cake style (not like a sponge cake in a layered cake), and the top is more of a fluffy coconut cream. Only after you try it will you see how good it is. Happy baking!Method
- 1
making the orange bage· 7 minutes
Preheat the oven to 180°c/ 360°F. Butter a 24cm (9 or 10 inch) round spring cake pan. In a bowl of a stand mixer fitted with the whisk attachment, place the sugar and the egg yolks. Mix in medium speed until the it's fluffy and the color changes into pale yellow for about 2 minutes. Reduce the speed to low and add the melted butter in a steady drizzle until combined. Pour the orange juice and add the orange zest and mix for another minute. Add the all-purpose flour, the semolina flour and the baking powder, mix until the batter combines.
- 2
baking the base and adding the middle layer· 30 minutes
Pour the batter into the round cake pan and bake for 20-25 minutes (dont turn the oven off, we will need it for another baking). Check that the base is dry with a toothpick and take out to cool for about 10 minutes. Spread a layer of strawberry jam on the base (if the jam is too thick put it in the microwave for 20 seconds to soften it).
- 3
making the coconut layer
In a stand mixer bowl fitted the whisk attachment add the egg whites and sugar. Mix on high speed for 3-4 minutes until the egg whites form soft peaks. Remove the bowl from the mixer, add the coconut flakes and gently fold them together.
- 4
finishing the cake· 20 minutes
Pour the coconut batter on the strawberry jam layer and straighten the surface. Place the cake in the oven for another 20 minutes until the top is in golden brown color. Let the cake cool for 20 minutes and serve.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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