Soft Pink Coconut Jam Cakes
Tender coconut cakes tinted pink and filled with sweet fruity jam.
Equipment
- Mixing bowls
- Muffin tin
- Wire rack
- Hand mixer or stand mixer
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
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients and coconut milk.
- Fold in coconut and pink food coloring.
- Fill liners halfway. Add 1 tsp jam. Cover with batter.
- Bake 16–18 minutes. Cool on wire rack.
Notes
Use thick jam to avoid sinking. Chill jam before filling.