Coconut Vanilla Cake

Take a look at this moist coconut vanilla cake studded with delicious pops of nata de coco! We have a brand new recipe for you made with Jonas Tropical Fruit Preserves, just perfect for your celebrations with family and friends.

Serves 12, Prep/Cook Time 60 mins

Ingredients:

  • 1 cup white sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • 1.5 tsp baking powder
  • 1/4 cup milk
  • 1 cup drained Jonas Nata de Coco / Coconut Gel (we used green and white coconut gel)
  • 1 cup unsweetened condensed milk
  • 1 cup sweetened shredded coconut

Instructions:

  1. Preheat oven to 350F. Grease a 9×13 inch baking pan, or line with parchment paper.
  2. Cream sugar and butter together in a mixing bowl. Add eggs one at a time, mixing after each one is added. Mix in vanilla.
  3. Combine flour and baking powder in a separate bowl. Add to the butter mixture and mix well. Add milk and stir well.
  4. Pour batter into the cake pan, and poke Jonas coconut gel all around the top of the cake batter (the pieces will sink down into centre of the cake when cooking).
  5. Bake for 30 to 35 minutes, until a toothpick inserted into the centre of the cake comes out clean. Remove from oven, and keeping the cake in the pan, immediately poke holes in the cake with fork. This allows the evaporated milk mixture to seep down into the cake, making it very moist and tender.
  6. Stir together evaporated milk and shredded coconut. Pour over cake while it is still warm.
  7. Allow cake to cool and remove from pan. Cut into squares and enjoy!

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