If you love soft, bakery-style cakes with a hidden fruity center, these Soft Pink Coconut Jam Cakes are about to become your new favorite treat. Light, tender, and infused with coconut flavor, these pretty pink cakes are filled with a luscious layer of jam that adds both moisture and a burst of brightness. Perfect for afternoon tea, baby showers, spring parties, or just a cozy weekend bake, they’re as beautiful as they are delicious.

These coconut jam cakes are inspired by classic tea cakes but upgraded with tropical coconut and a playful pink hue. The result? A dessert that feels fancy enough for entertaining yet simple enough for everyday baking.

Let’s dive into everything you need to know to make the best Soft Pink Coconut Jam Cakes from scratch.

🌴 Why You’ll Love These Coconut Jam Cakes

• Ultra-soft crumb with rich coconut flavor
• Sweet jam center for contrast and moisture
• Pretty pink color makes them visually stunning
• Perfect for parties, holidays, and gifting
• Easy to make with simple pantry ingredients

Whether you’re baking for a celebration or just craving something special, this coconut jam cake recipe delivers both flavor and charm.

🥥 Ingredients for Soft Pink Coconut Jam Cakes

For the Cake Batter

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup full-fat coconut milk
½ cup sweetened shredded coconut
1–2 drops pink food coloring

For the Jam Filling

¾ cup strawberry or raspberry jam

Optional Coconut Glaze

1 cup powdered sugar
2–3 tbsp coconut milk
¼ tsp vanilla extract

🧁 Instructions

Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding dry ingredients and coconut milk, beginning and ending with flour.
Fold in shredded coconut and pink food coloring until evenly tinted.
Spoon batter into liners, filling each about halfway.
Add 1 teaspoon of jam to the center of each.
Top with more batter to cover the jam.
Bake 16–18 minutes or until a toothpick comes out clean.
Cool completely before glazing or serving.

🍓 Tips for Perfect Jam-Filled Cakes

• Use thick jam to prevent sinking
• Don’t overmix the batter—keep it light
• Chill jam slightly before filling
• Use high-quality coconut milk for flavor

🎀 Variations You’ll Love

• Tropical Twist – Use mango or passionfruit jam
• Chocolate Coconut – Add white chocolate chips
• Lemon Coconut – Fill with lemon curd
• Almond Coconut – Add almond extract + apricot jam

🍰 Serving Suggestions

Serve these soft pink coconut jam cakes with:
• Hot tea or coffee
• Fresh berries and whipped cream
• A light dusting of powdered sugar

They’re perfect for brunch tables, dessert platters, or party favors wrapped in parchment and twine.

🌸 Fun Fact

Coconut-based cakes are popular in many tropical cuisines. Combining coconut with jam mirrors classic European tea cakes—making this recipe a beautiful blend of cultures.

❄️ Storage

Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Freeze unglazed cakes for up to 2 months.