Tropical Pineapple Coconut Cake with a Sweet Jam Glaze

Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.

In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and slightly frothy.

Add the coconut milk and stir to combine.

In a separate bowl, sift the flour and baking powder. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.

Fold in the shredded coconut and chopped pineapple, ensuring everything is evenly distributed.

Pour the batter into the prepared cake pan and spread it out evenly.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Make the Jam Glaze:

While the cake is baking, prepare the glaze by gently warming the pineapple jam in a small saucepan over low heat.

Stir in 1 tablespoon of water to thin it out, creating a smooth and glossy glaze. Remove from heat.

Glaze the Cake:

Once the cake is fully baked and has cooled for about 10 minutes, remove it from the pan and place it on a wire rack.

Brush the warm jam glaze generously over the top of the cake, allowing it to soak in slightly for an added burst of flavor.

Serving and Storage Tips:

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