There are some dishes that you have from local places which stick with you and you love to go back and have them whenever you get a chance. Many would say this about the Coconut and Jam Cake or the Honey Cake, that is quite popular in the bakeries in South India. I do not know who pioneered this recipe, but it shows how a few simple ingredients can make something so delicious and mouth-watering. Even though this cake is on the sweeter side for my taste (even though I have a sweet tooth), it still has something which just wants me to go for a second piece always.
This Coconut And Jam Cake has a plain vanilla cake as it’s base. But what makes it stand out in any bakery you go is that lovely deep pink and white topping – which is essentially a mix of mixed fruit jam and coconut. The cake itself is soaked in a honey syrup and with that jam topping you can definitely guess it will be quite high on the sweetness meter..:)
I have a vanilla cake recipe which is my go-to recipe for all cakes which need a vanilla base. So that is the recipe I am using for this honey cake too. While the cake is baking, you can keep your honey syrup and jam topping ready. Give this cake some time so that the flavours settle down well and the cake becomes moist too with the honey syrup. And once you serve it, the whole plate might be empty in a matter of minutes!
Coconut And Jam CakeCourse: DessertCuisine: IndianDifficulty: Moderate
A melt-in-the-mouth bakery style honey cake or the coconut and jam cake!
- For Cake
Butter – 100 gms, soft and at room temperature
Sugar – 6 tbsp
Eggs – 2
Vanilla Essence – 1 tsp
All Purpose Flour – 1 cup
Baking Powder – 1.5 tsp
Salt – 1/8 tsp
Milk – 2 tbsp
- For Syrup
Honey – ¼ cup
Water – ¼ cup
- For Topping
Mixed Fruit Jam – ¼ cup
Water – 1 tbsp
Desiccated Coconut – ¼ cup
Desiccated Coconut for sprinkling on top
- Into a bowl, add butter, sugar, eggs and vanilla essence and whisk well.
- To this, add the flour, baking powder and salt along with the mix and fold it gently.
- Transfer this batter to a lined 7- or and 8-inch cake tin.
- Bake this at 180C for 25-30 min till done. Let the cake cool down a little.
- In a sauce pan, heat honey and water till mixed well.
- In another bowl, mix together jam, water and dessicated coconut and keep it aside.
- Using a tooth pick, poke some holes on the cake. Pour the honey and water mix on the cake and let it soak it up.
- Spread the jam mix evenly on top and finally sprinkle the dessicated coconut on top.
- Let the cake cool down completely before you slice it and serve