We made a marmalade coconut coffeecake with a heritage recipe and loved it.  We changed the recipe and used a different jam and that worked too.  You can use the jam of your choice.


6 tablespoons butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 tablespoon orange zest (optional)
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk

For the topping

1/4 cup melted butter
1 1/2 cups shredded coconut
1 cup jam of your choice
1 tablespoon granulated sugar


Preheat the oven to 350 degrees.  Grease a nine-inch springform pan.

  1. Cream the butter and sugar together.  Add the egg, egg yolk, and the optional orange or lemon zest.  Add the vanilla extract.
  2. Whisk the flour, baking powder and salt together in another bowl.
  3. Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk.  Repeat with the flour, then milk, then flour to complete the mixing.  Stir until just combined.
  4. Spread the batter in the prepared pan.  With a pastry brush, spread melted butter on the top of the batter.
  5. For the topping, mix the coconut and jam together.  Drop the topping onto the coffeecake in spoonfuls and smooth out.  Sprinkle the tablespoon of sugar over the topping.
  6. Bake 25 to 30 minutes or until done.  Let it cool for five minutes.  With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.


Print This Post Print This Post