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.
- Cream the butter and sugar together. Add the egg, egg yolk, and the optional orange or lemon zest. Add the vanilla extract.
- Whisk the flour, baking powder and salt together in another bowl.
- 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.
- Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
- 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.
- 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.