These Jam and Coconut Cakes are a simple homemade dessert with a bakery-style charm. Soft vanilla cake squares are dipped in warm raspberry jam and coated in desiccated coconut for the perfect balance of flavor and texture. They’re an easy yet impressive treat for afternoon tea, holiday gatherings, or everyday snacking. If you love desserts that feel special but are easy to make, this recipe is a must-try.

Jam and Coconut Cakes stacked on a plate.

I recently put together an afternoon tea and am sharing all the recipes and projects I used to create and customize a truly magical experience. This was such a creative adventure and I’m thrilled to continue sharing all the little pieces of it with you!

One of my favorite additions was a mini cake, and these bite-sized Jam and Coconut Cakes couldn’t have been more perfect. I love the combination of raspberry and coconut. It absolutely shines in this delightful dessert. These cakes are fresh and flavorful without being too rich or heavy, making them a great complement to a variety of tea flavors.

While I made these for my afternoon tea setup, you can make them for any celebration, holiday, or just as a special treat!

These remind me of those store-bought Zinger snack cakes, but a bit more gourmet and without the frosting filling. They look and taste completely elevated, yet the process of making them is surprisingly simple. I love desserts like this—ones that appear fancy but are approachable for any level of baker. These little cakes are a special sweet treat; I know you’ll love them!

jam and coconut cakes on a tiered serving tray with other desserts.

TABLE OF CONTENTS hide

1 Why You’ll Love This Recipe

2 Ingredients

3 How To Make

4 Frequently Asked Questions

5 More Mini Desserts You’ll Love

6 Jam and Coconut Cakes

Why You’ll Love This Recipe

These little cakes are a perfect balance of flavor and texture. The soft, buttery sponge pairs beautifully with the bright, slightly tart raspberry jam and the sweet, chewy coconut coating. Each bite is packed with contrast in the best way—light yet satisfying, sweet but not overwhelming.
They may look elegant and bakery-worthy, but they’re surprisingly simple to make. With just a few steps, you can create a dessert that feels special without requiring advanced baking skills. If you enjoy recipes that impress without the stress, these are for you.
Whether hosting an afternoon tea, looking for a fun addition to a dessert platter, or just treating yourself to something homemade, these cakes fit the bill. Their bite-sized nature makes them easy to serve and share.
The combination of raspberry and coconut is a classic for a reason. The fruity jam complements the nutty sweetness of the coconut, making them a great match for a variety of teas, coffee, or even a glass of milk. No matter how you enjoy them, they always feel like a delightful little indulgence.

And if you love the tiered serving tray I have these desserts stacked on, you’re in luck because I have a post here teaching you how to make it! It’s a really fun and easy project you can customize to suit you style or celebration!

square jam and coconut cakes on a plate with raspberries.

Ingredients

It’s time to gather the ingredients you’ll need to make these Raspberry and Coconut Cakes. Let’s do it!

Butter – This gives the cake its rich flavor and tender texture, creating a soft and buttery crumb. Using softened butter helps it mix smoothly with the sugar for a light, fluffy base.
Granulated Sugar – Sweetens the cake while helping to create a delicate texture. Beating it with the butter adds air to the batter, making the cake light and soft.
Eggs – These bind the ingredients together and add structure to the cake. Lightly beating them before adding to the batter ensures even mixing for a smooth, consistent texture.
Vanilla Bean Paste – A touch of vanilla deepens the flavor, adding warmth and a subtle floral sweetness. The paste provides little specks of vanilla bean for extra richness, but vanilla extract can also be used.
All-Purpose Flour – The base of the cake, provides structure and stability. Sifting it before mixing helps prevent lumps and ensures an even, tender crumb.
Cornstarch – Lightens the cake’s texture by softening the structure of the flour. It helps create a more delicate, melt-in-your-mouth bite.
Baking Powder – The key to a well-risen, airy cake. It gives the batter a lift in the oven, resulting in a cake that’s light yet sturdy enough to hold its shape.
Salt – A small but important ingredient that enhances all the other flavors. It balances the sweetness and brings out the richness of the butter and vanilla.
Whole Milk – Adds moisture to the batter, creating a soft and tender cake. It also helps bind the ingredients for a smooth, even consistency.
Raspberry Jam or Jelly – The star of the show, bringing a fruity, slightly tart contrast to the sweet cake and coconut. Warming it before use makes it easier to coat the cakes evenly.
Desiccated Shredded Coconut – This adds texture and a hint of nutty sweetness, coating each cake with a light, flavorful crunch. Using unsweetened coconut ensures the perfect balance of flavors without overwhelming the jam’s natural sweetness.

How To Make

Now it’s time to bake and make these Jam and Coconut Cakes. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

Begin by preheating your oven to 375°F. Grease an 8-inch square pan and line it with parchment paper.
In a large bowl, beat the butter and sugar together until the mixture becomes very light and fluffy, about five minutes.
Gradually mix in the beaten eggs, ensuring each addition is fully incorporated before adding more. Sift the flour, cornstarch, and baking powder into the bowl, then add the salt and milk. Stir everything together until smooth and well combined.
Spread the batter evenly into the prepared pan. Place the pan on the middle rack of the oven and bake for 25 to 30 minutes or until a light golden color and a toothpick inserted near the center comes out clean.

unbaked cake batter in square baking pan.

Let the cake cool in the pan for five minutes before transferring it to a wire rack to cool completely. Wrap it in plastic wrap and leave it overnight to make cutting easier.
Next, use a serrated knife to trim the edges for a clean finish. Cut the cake into 25 equal squares, each about 1½ inches in size.

square cake sliced into smaller squares.

In a small saucepan, warm the jam with three tablespoons of water over low heat, stirring until smooth and runny.
Spread the shredded coconut on a plate or shallow dish. One at a time, dip each cake square into the warm jam, ensuring it is fully coated. Let any excess drip off before rolling the cake in the coconut, covering all sides evenly. Place the coated cakes on a sheet of parchment paper.

fork dipping small square piece of cake into jam.

square piece of cake coated in coconut in a bowl of coconut.

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Let them sit at room temperature for about an hour to set before serving.

And that’s a wrap. I just love the look of the white coconut sprinkled over that deep red of the raspberry jam!

I also appreciate that these aren’t overly sweet or heavy. They pair quite perfectly with tea. Whether adding them to an afternoon tea, a dessert table, or just treating yourself to a homemade sweet, I think you’ll enjoy them!

stack of jam and coconut cakes on a serene plate.

Frequently Asked Questions

Can I use a different type of jam?

Absolutely! Raspberry jam adds a lovely tartness, but you can swap it for strawberry, apricot, or even blackberry. Just make sure it’s a good-quality jam that melts smoothly so it coats the cakes evenly.

What’s the best way to coat the cakes with jam without making a mess?

Using a fork or skewer to dip each cake into the warm jam helps keep things neat while ensuring an even coating. Let any excess jam drip off before rolling in the coconut to prevent clumping. Working with just a few cakes at a time also helps keep the process manageable.

Can I make these in advance?

Yes! These cakes are actually best when they’ve had a little time to set. Once coated, let them firm up at room temperature for about an hour, then store them in an airtight container for up to three days.

What’s the difference between desiccated coconut and shredded coconut?

Desiccated coconut is finely grated and drier than regular shredded coconut, which helps it stick well to the jam without becoming soggy. If using regular shredded coconut, consider pulsing it in a food processor for a finer texture.

How do I get perfectly even squares?

Letting the cake sit overnight wrapped in plastic wrap makes it easier to cut into clean, even squares. Use a long serrated knife and wipe it clean between cuts for the best results. You can also use a ruler, but I think some slight variations in size and shape make them more charming.

plate stacked tall with jam and coconut cakes.

Afternoon Tea Tiered Serving Tray filled with mini desserts.

More Mini Desserts You’ll Love

These Jam and Coconut Cakes prove that a simple recipe can still feel special. The combination of flavors and textures—tender cake, fruity jam, and coconut crunch—makes them a delightful treat for just about any occasion. Plus, there’s something incredibly satisfying about making a homemade dessert that looks fancy but is surprisingly easy to put together.

If you try these cakes, let me know how they turn out—I’d love to hear your thoughts! Please stop back and leave a comment and a 5-star rating below.

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Jam and Coconut Cakes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: afternoon tea, cake, coconut, raspberry

Prep Time: 15

Cook Time: 30

Finishing Time: 20

Total Time: 1 5

Servings:

Calories: 183kcal

Ingredients

1½ sticks butter softened
1 cup granulated sugar
3 large eggs lightly beaten
1 teaspoon vanilla bean paste
1 cup all-purpose flour
½ tablespoon cornstarch
1½ teaspoon baking powder
Pinch of salt
2 tablespoons whole milk
2 cups high-quality raspberry jam or jelly
1 cup unsweetened desiccated shredded coconut

Instructions

Begin by preheating your oven to 375°F. Grease an 8-inch square pan and line it with parchment paper.
In a large bowl, beat the butter and sugar together until the mixture becomes very light and fluffy, about five minutes.
Gradually mix in the beaten eggs, ensuring each addition is fully incorporated before adding more. Sift the flour, cornstarch, and baking powder into the bowl, then add the salt and milk. Stir everything together until smooth and well combined.
Spread the batter evenly into the prepared pan. Place the pan on the middle rack of the oven and bake for 25 to 30 minutes or until a light golden color and a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for five minutes before transferring it to a wire rack to cool completely. Wrap it in plastic wrap and leave it overnight to make cutting easier.
Next, use a serrated knife to trim the edges for a clean finish. Cut the cake into 25 equal squares, each about 1½ inches in size.
In a small saucepan, warm the jam with three tablespoons of water over low heat, stirring until smooth and runny.
Spread the shredded coconut on a plate or shallow dish. One at a time, dip each cake square into the warm jam, ensuring it is fully coated. Let any excess drip off before rolling the cake in the coconut, covering all sides evenly. Place the coated cakes on a sheet of parchment paper.
Let them sit at room temperature for about an hour to set before serving.