Coconut Cake

September 14, 2018

Looking for an easy recipe you can snack on during the whole week? This Coconut Cake is easy and delicious, and it tastes even better when you fill it with Cool Runnings Pineapple Jam.
Try this recipe and let us know what you think!


Prep time: 5 minutes
Active time: 35 minutes
Oven time: 40 minutes
Yield: 8 slices



  • 2 ½ cups of all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 cup unsweetened shredded coconut, plus more to decorate

  • 1 cup British Class Turbinado Sugar

  • 1 cup British Class Coconut Oil, melted

  • 6 eggs, room temperature

  • 1 can (400ml) Cool Runnings Coconut Milk

  • 1 jar (250ml) Cool Runnings Pineapple Jam



  1. Preheat the oven to 375ºF. Lightly spray two 9-inch round cake pans. Reserve.

  2. In a medium bowl, whisk British Class Coconut Oil and Turbinado Sugar until well incorporated. Add one egg at a time, whisking until just combined. Add Cool Runnings Coconut milk and whisk until uniform.

  3. Place a sieve over the bowl and sift together flour, salt and baking powder. Mix all ingredients until just uniform.

  4. Divide the batter into two cake pans and bake for about 35 minutes or until you insert a toothpick to the cake and it comes out clean.

  5. Horizontally cut the top of one cake so it is flat, cover it with Cool Runnings Pineapple Jam and place the other cake on the top.

  6. Decorate with jam and shredded coconut.


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